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Curried Butternut Squash Salad
5 from 21 votes

Curried Butternut Squash Salad

This spiralized Curried Butternut Squash Salad full of apples, dates, and pecans delivers spicy-sweet flavor in a healthy, Paleo, and vegan-friendly dish!

Prep Time
20 mins
Cook Time
25 mins
Additional Time
5 mins
Total Time
50 mins
Servings: 6
Calories: 185 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

  • 1 butternut squash about 3 pounds, medium
  • 2 apple Granny Smith, large
  • 1 red onion large
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon salt sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger minced, fresh
  • 1/2 teaspoon yellow curry powder
  • 1/8 teaspoon allspice
  • pepper fresh
  • 1/4 cup pecans finely chopped, plus more for garnish
  • 1/3 cup flat-leaf parsley roughly chopped and packed
  • 1/3 cup Medjool dates pitted and roughly chopped

Instructions

    Cup of Yum
  1. Pre-heat oven to 400°F.
  2. Chop off the bulbous end of the butternut squash, as well as the top stem, leaving just the straight middle part. Peel or cut off the skin and chop the squash in half, so it's easier to spiralize.
  3. Using a large or ribbon noodle blade, spiralize the squash into thick noodles. Place them in a very large bowl.
  4. Cut the apples in half and core them. Slice off a little of the domed part of each apple half so that it becomes a flat disc. Don't cut too much, or the apple will split when spiralizing. Spiralize each cut half using the same large noodle blade. Place apple noodles in the bowl with the squash noodles.
  5. Cut the ends off of the red onion so they're flat, and remove the papery skin. Spiralize the onion using either the same large noodle blade or a smaller noodle blade, if that's easier. Add them to the bowl with the other noodles.
  6. Toss the noodle combo 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.
  7. Transfer the noodles to a large baking or casserole dish, being sure to scrape up all the dressing from the bottom of the bowl. Sprinkle with 1/4 cup of the chopped pecans.
  8. Bake for 10 minutes. Stir the mixture around, then continue baking until the squash noodles are fork-tender, and the apples and syrup have begun to caramelize, about another 10-15 minutes.
  9. Remove from oven and immediately stir in the parsley and dates.
  10. Let cool for 5 minutes. Serve warm.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Sodium 587mg (24%) Potassium 452mg (10%) Fiber 4g (16%) Sugar 18g (36%) Vitamin A 8087IU (162%) Vitamin C 20mg (22%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 31g 10%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 587mg 24%
Potassium 452mg 10%
Fiber 4g 16%
Sugar 18g 36%
Vitamin A 8087IU 162%
Vitamin C 20mg 22%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.