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.

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, 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.

[lt_recipe name=”Butternut Squash & Caramelized Onion Salad with Maple Mustard Dressing” servings=”2 Big Lunch Servings or 4 Small Dinner Side Salads” prep_time=”30M” cook_time=”15M” total_time=”45M” difficulty=”Medium” summary=”A beautiful, deeply nourishing salad. ” print=”yes” ingredients=”1 small butternut squash;1 small onion, sliced thinly;2 tbls ghee or refined coconut oil;6 cups mixed greens ( I used arugula, spinach, Lacinato kale;1 tbls fresh sage, sliced thinly;4 sprigs fresh thyme, leaves removed;2 tbls fresh chives, minced (optional for garnish);pumpkin seeds (garnish);sliced almonds (garnish);goat cheese (optional garnish);salt and pepper to taste;;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 and pepper to taste” ]Peel and cube the butternut squash into small cubes. Place a sauté pan over medium high heat and melt the ghee or coconut oil. When the ghee has melted add the onions and butternut squash to the pan and salt liberally. Stirring occasionally, allow the squash and onions to soften and start to brown.;;Meanwhile, make the dressing by combining all the dressing ingredients into a small jar with a lid and giving it a good shake.;;As the squash and onions begin to brown add the sage and thyme. Stir to combine. Once the squash and onions have slightly browned, and the herbs have become fragrant, remove the pan from the heat.;;In individual bowls place the greens. Add the butternut squash mixture on top of the greens and dress the salad. Top with goat cheese, if using, sliced almonds, pumpkin seeds, and chives. (I also like to add some fresh ground pepper.);;Note: The dressing and the squash can be prepared on a day you have more time. Simply prepare as directed and refrigerate up to 5 days. Allow both to come up to room temperature before serving. ;[/lt_recipe]