0 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
20 mins
Additional Time
5 mins
Total Time
50 mins
Servings: 6
Calories: 185 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 1 medium butternut squash about 3 pounds
- 2 large granny smith apples
- 1 large red onion
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 tablespoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ginger minced
- 1/2 teaspoon yellow curry powder
- 1/8 teaspoon allspice
- Fresh pepper
- 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
- Pre-heat oven to 400°F.
- 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.
- Using a large or ribbon noodle blade, spiralize the squash into thick noodles. Place them in a very large bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from oven and immediately stir in the parsley and dates.
- Let cool for 5 minutes. Serve warm.
Cup of Yum
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
587mg
(24%)
Potassium
452mg
(13%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
8087IU
(162%)
Vitamin C
20mg
(22%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
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.