Gluten-Free, Kid-Friendly, Anti-Inflammatory Diet, Soy-Free
Brown / White, Green, Orange / Yellow
Under 15 Minutes (Under 1 Hour)
You’ll be hard-pressed to find a healthy menu without seeing colors of green among the offerings. Salad always brings freshness, vibrancy, and nutrients to the table. Putting a twist to your holiday lineups, we are making a fulfilling salad using butternut squash.
This Roasted Butternut Squash with Warm Cider Vinaigrette Recipe features rainbow colors of awesomely healthy ingredients to complement our Thanksgiving theme. Even those who don’t like their veggies will most likely appreciate this salad because of its multiple textures. Thanks to the starchiness of butternut squash and the crunch of walnuts.
Moreover, this superb salad is cleansing, nourishing, and healing for our bodies. This could be the appetizer or part of the main entrée. This is a perfect ‘in-between’ meal after a hearty soup and before a savory dish.
Here, we use a non-traditional, warm cider vinaigrette as dressing. Apple cider vinegar has bountiful good-for-you stuff like antimicrobial and antioxidant effects, weight loss aid, lowers cholesterol and blood sugar levels. The taste is also uniquely delicious!
Toss it with some mild, peppery, and mustardy baby arugula that’s filled with vitamin C, beta-carotene, and fiber, along with walnuts that have an excellent amount of healthy fats, and you’ve got a recipe that’s full of anti-inflammatory properties!
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