New Jersey seems to be the only place where it can be 60 degrees one day and 30 the next!
This past weekend was a real tease! I am so ready for the warmer weather, flowers blooming, and more importantly, spring produce!
For me, once the warmer weather begins I automatically feel like I want to eat healthier foods that are light, bright and packed with nutrients! Salads are one of my go-to everyday foods. For warmer weather days, I love to add refreshing raw ingredients like shaved carrots, and fresh fruit. But for days like today, it’s hard to crave a cold salad when it’s 30 degrees outside. So what I like to do is incorporate warm ingredients into my salad instead. Some of my favorite ingredients are roasted butternut squash and sweet potatoes. I usually roast a big batch, so I always have them available to toss into my salad or use them as a side. The roasted squash really helps fill you up while still keeping your salad healthy and vibrant! Paired with a citrus vinaigrette, this salad will have you fall in love with salads even during the colder months!
Warm weather will be here shortly but until then, warm up with this butternut squash salad!
5 cups arugula or baby kale, loosely packed
2 cara-cara oranges, segmented
1 cup chopped walnuts
2 cups roasted butternut squash, cubed
1 small shallot, finely chopped
1 tablespoon honey
3/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
Salt and pepper
Whisk together the ingredients for the vinaigrette, adjust salt and pepper to taste, set aside.
Arrange the greens in a large bow. Add the roasted butternut squash, segmented oranges, and chopped walnuts. Dress the salad with the vinaigrette. Serve immediately