Healthy Salad Vegetarian

Watermelon & Butternut Squash Citrus Salad

Do you ever go to the gro sto and just start picking up random ingredients that look pretty with no real idea of what you are going to do with them in mind? It’s kind of my thing. I love going to the grocery store. I get a coffee and spend at least an hour wandering around the store pretty much every time I go – it’s a whole outing. I try really hard to stick to a list and a budget, but then something pretty and shiny will catch my eye, and it’s in my cart so fast that I don’t know what happened. Basically, there must be a ghost shopper that follows me around. He or she is just haunting the aisles of Sprouts and waiting for someone who looks like they could use a butternut squash and a watermelon, and it’s usually me.

Sprouts gets me every time because they have these gorgeous displays of produce outside before you even walk into the store so I’m a goner before I have even set foot in the store. Yesterday, I had a mini watermelon under one arm and a butternut squash under the other before I even got to the carts. I never in a million years would have thought to put those two things together, but the next thing you know, I’ve got a watermelon and butternut squash salad in the works using a dressing made from fresh oranges that my husband’s grandparents gave us from their garden over the weekend. It turns out, these flavours work incredibly well together, and this salad turned out gorgeous. I’m always drawn to food with lots of colour, and this salad definitely has that.

 

This is the perfect healthy weeknight meal – it’s light and refreshing while still managing to be filling enough with the squash. My husband also added a chicken breast to his and loved it so it’s a good meal for any other vegetarian/meat eater couples out there. The struggle to make meals that both of us are happy with is real.

Watermelon & Butternut Squash Citrus Salad
1 small butternut squash, peeled and cubed (about 2 cups)
Olive oil, salt & pepper for seasoning the squash
1/4 cup fresh squeezed orange juice
2 Tablespoons fresh squeezed lemon juice
1/4 cup olive oil
1 Tablespoon Dijon mustard
A dash of hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed watermelon (save the rest for snacking or freeze it for smoothies)
1/4 cup crumbled feta cheese
1 cup cherry tomatoes, halved
Arugula
Kale

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

Spread the butternut squash in an even layer on the baking sheet. Drizzle with olive oil and season with salt & pepper.

Roast at 425 degrees F. for 15 minutes. Turn and roast for an additional 10-15 minutes until soft when pierced with a fork. 

Make the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, hot sauce, salt & pepper.

Toss together the arugula, kale, butternut squash, watermelon, feta cheese and tomatoes.

Drizzle with citrus dressing to serve.

 

Watermelon & Butternut Squash Citrus Salad
Total time: 
Serves: 4
 
Ingredients
  • 1 small butternut squash, peeled and cubed (about 2 cups)
  • Olive oil, salt & pepper for seasoning the squash
  • ¼ cup fresh squeezed orange juice
  • 2 Tablespoons fresh squeezed lemon juice
  • ¼ cup olive oil
  • 1 Tablespoon Dijon mustard
  • A dash of hot sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups cubed watermelon (save the rest for snacking or freeze it for smoothies)
  • ¼ cup crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • Arugula
  • Kale
Instructions
  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Spread the butternut squash in an even layer on the baking sheet. Drizzle with olive oil and season with salt & pepper.
  3. Roast at 425 degrees F. for 15 minutes. Turn and roast for an additional 10-15 minutes until soft when pierced with a fork.
  4. Make the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, hot sauce, salt & pepper.
  5. Toss together the arugula, kale, butternut squash, watermelon, feta cheese and tomatoes.
  6. Drizzle with citrus dressing to serve.

 

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