Butternut Squash & Caramelized Onion Salad with Maple Mustard Dressing

I had this little butternut squash hanging out on my counter. It was just begging to become something other than soup. Not to mention it’s been up over 100F degrees here so soup just doesn’t sound all that appealing. (I originally posted this recipe in August 2020.)

Then it hit me! I could use my squash in a bit of an unexpected way. I would use it in a salad. After all, dark leafy greens and squash go together like a match made in heaven. Cue the love song…

A note on ingredients: Because of the goat cheese, almonds, pumpkin seeds, mustard, and black pepper, this recipe is not AIP compliant. However, it is solidly Primal and can easily fit with Paleo as long as you leave out the goat cheese.

Serves 2 – Big lunch salads or, 4 side salads

1 small butternut squash, peeled, seeded & cut into small cubes
1 small onion, sliced thinly
2 tbls ghee or extra virgin olive oil
6 cups mixed greens ( wild arugula, spinach, kale)
1 tbls fresh sage, thinly sliced
4 sprigs fresh thyme, leaves removed
2 tbls fresh chives, minced
pumpkin seeds (garnish)
sliced almonds (garnish)
goat cheese (garnish)
salt & pepper to taste

For the Dressing:

3 tbls red wine vinegar
2 tbls balsamic vinegar
2 tsp Dijon mustard
2 tsp whole grain mustard
1 garlic clove, minced
1/4 cup extra virgin olive oil
salt & pepper to taste

Place a sauté pan over medium-high heat with ghee or oil. When the oil is hot add the onions and butternut squash to the pan and salt liberally. Stirring occasionally, allow the squash and onions to soften and brown.

Meanwhile, make the dressing by combining all the dressing ingredients in a small jar with a lid and shaking it well.

Once the squash and onions have turned golden brown, add the sage and thyme. Cook for 3-5 minutes or until the herbs have become fragrant. Then, remove from the heat.

Place the greens in individual bowls. Add the butternut squash mixture to the greens and dress the salad. Top with goat cheese, almonds, pumpkin seeds, and chives. ( A few grinds from the pepper grinder add a lovely flavor.)

Note: The dressing and the squash can be prepared when you have more time by preparing and refrigerating for up to five days.