paleo side dish

This spiralized butternut squash salad is full of apples, dates and pecans. It has a spicy-sweet flavor and is a healthy, paleo and vegan friendly side dish!

Paleo & Vegan Curried Butternut Squash Salad with Apples, Dates and Pecans

lbs Medium butternut squash (about 3)

apples

onion

Tbsp Olive Oil

Tbsp Maple syrup

Tbsp Sea salt

Cinnamon

tsp Fresh ginger (minced)

tsp Yellow curry powder

Allspice

Cup Pecans (finely chopped + additional for garnish)

parsley (packed)

dates

Pre-heat your oven to 400 degrees.

Chop the bulbous end of the butter nut squash off, as well as the top stem, leaving just the straight part in the middle. Peel off the skin (I find it easier just to cut it off) and chop it in half, so it's easier to spiralize.

Using Blade B spiralize the squash so it turns into thick noodles. Place into a very large bowl.

Cut the apples in half and gently cut out out the core. Cut the round part of each apple half off slightly, so that it's flat. Don't cut too much, or the apple will split when spiralizing. Place onto the Inspiralizer and spiralize each cut half using blade C. Place into the bowl with the squash noodles.

Cut the ends off of the red onion, so they're flat, and take off the papery skin. Place onto the Inspiralizer and spiralize with Blade A. Add into the bowl with the other noodles.

Toss the noodles with the olive oil, maple syrup, salt, cinnamon, ginger, curry powder, allspice and a few good twists of pepper. Really toss them around to make sure they're evenly coated in the spice mixture.

Transfer the noodles, being sure to scrape up all the oil and syrup from the bottom of the bowl, into a large baking or casserole dish and sprinkle with 1/4 cup of the chopped pecans.

Bake for 10 minutes, stir around and then bake again until the squash noodles are fork-tender and the apples and syrup has begun to caramelize, about another 10-15 minutes.

Immediately stir in the parsley and dates, and then let cool for 5 minutes.

DEVOUR. *

This Roasted Butternut Squash Brussel Sprout Salad is finished with a maple dijon glaze, pecans and cranberries. It's the perfect holiday side dish idea for Thanksgiving or Christmas!

Maple Dijon Roasted Butternut Squash Brussel Sprout Salad

butternut squash

potatoes

brussels sprouts, halved

olive oil

rosemary

thyme

salt and pepper to season

cranberries

pecan halves

maple syrup

balsamic vinegar

dijon mustard

garlic clove,

salt

To a large bowl add butternut squash, sweet potatoes, brussels sprouts, olive oil, rosemary, 1 teaspoon thyme, salt and pepper. Toss everything to coat veggies with oil and seasonings.

Spread vegetables out on a baking sheet in a single layer, making sure the brussel sprouts have the flat side facing down. (Don&#8217;t crowd the pan, use two baking sheets if necessary.)

Bake for 15 minutes, toss vegetables around. Bake an additional 15 minutes.

Remove from oven and add vegetables to a medium bowl.

In a small bowl, add maple syrup, balsamic vinegar, dijon mustard, garlic, fresh thyme and salt to taste. Whisk together.

Drizzle maple dijon glaze over the vegetables and add in dry cranberries and pecans. Toss to coat everything.

I made this tonight and it was delicious.  I am a fan of Brussel sprouts, but my husband not so much, so I thought this recipe might entice him with the sweet potatoes, butternut squash, and the maple Dijon dressing. It worked! Thank you for sharing this recipe! Wonderful fall/winter recipe!

The warm roasted veggies with the pecans and craisins and then oh my goodness that sauce. It was so good. I am so stuffed from eating half of it on top of everything else we had with dinner haha.

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