Butternut Squash Salad

by Keesha
Keesha's Butternut Squash Salad

This autumn salad recipe is a nice combination of color and taste. It is a fresh and crispy salad made out of fresh vegetables and fruits. I love the mix of sweet and sour as the dressing combines honey and salt which goes perfectly with the fruits. I always wanted to find a way to have butternut squash in a crispy way and it just came out delicious!

Keesha's Butternut Squash Salad
This autumn salad recipe is a nice combination of color and taste. It is a fresh and crispy salad made out of… International Butternut Squash Salad European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Salad:
  • 400g Butternut Squash
  • 5 Slices of Bread
  • Parsley
  • Dried Mushroom Spice
  • 2 Egg Yolks
  • 4 Mini Cucumbers
  • Handfull of Tomatoes
  • 6 Small Carrots
  • 2 Pears
  • 1/2 Lemon
  • 1/2 Pomegranate
  • Handful of Walnuts
  • Lettuce
  • Dressing:
  • Olive Oil
  • Vinegar
  • Mustard
  • Honey
  • Salt
  • Pepper
  • Lemon

Instructions

First, preheat the oven to 170 °C / 340 °F.
Then, peel the butternut squash and cut it in small pieces
Cut the edges of the bread and put small pieces in the food processor.
Add parsley and dry mushrooms spices or any desired spices and mix them well together.
Take a bowl and lightly whisk the egg yolk. Place the bread crumbs in separate bowls and carefully dip each butternut squash piece into the egg yolk first, and then into the breadcrumbs until fully coated.
Then, put them in the oven for about 20 to 30 minutes.
 
Cut all vegetables and fruits in desired shapes and put them in a bowl.
 
Wash the lettuce and mix everything together.

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