We may be slowly but surely headed into spring, but I am still firmly in squash mode. The distinct chill in the air still has my body craving sweet roasted squash goodness and I am not one to deny my body what it wants, particularly when it’s healthy.
Despite my slightly out of season cravings, the thought of pairing squash with heavier, warm flavours like cumin, curry and cinnamon just wasn’t appealing to me. I wanted something lighter and fresher. And wouldn’t you know it, but I had a bunch of fresh dill in my fridge just waiting to be used.
I’ve never paired butternut squash with dill before, but the combination is amazing! The squash is slightly sweet but the dill totally brightens it up giving it a lighter, more spring-like feel!
Dill has this amazing ability to give a warm-weather feel to dishes don’t you think? I think it’s the herb equivalent of a fresh breeze :)
Included in the salad is also some red cabbage, onion and walnuts, giving it tons of fiber and good dose of healthy fats. Finished with a drizzle of lemon, this salad makes a wonderfully light and flavourful side dish or can serve to stand as a meal on it’s own if served with some greens and maybe some legumes if you choose. Leftovers also taste delicious cold!
And lets face it, the colours in this salad are gorgeous. You all need to make this based on that fact alone ;)
Warm Butternut Squash, Cabbage and Dill Salad (Vegan, Gluten-free, Sugar-free, Paleo)
Ingredients (4 main dishes, 8 sides)
- 1 medium butternut squash peeled and cut into chunks
- 1/2 large onion, chopped
- 1 small head purple cabbage, cut into wedges
- Olive oil
- Salt and black pepper
- 1/2 cup walnuts, chopped
- 1/4 cup chopped dill
- 2 tbsp nutritional yeast
- juice of 1/2 a lemon
Instructions
Preheat the oven to 400°F. Put chopped squash in a large bowl and toss the squash chunks in olive oil and salt and pepper them well. Arrange in one layer on 2 baking sheets or 1 large one and put in the oven. Roast for 10 minutes. Toss the cabbage chunks in a little oil, salt and pepper in the same bowl you used before, then add the cabbage to the butternut squash. Roast for 10 minutes. Add the chopped onion to the bowl you were tossing the other vegetables in and let them take up the oil and salt and pepper that's left over. Add to the other veggies. Roast until all veggies are nicely caramelized, about 30-40 min. Add the chopped walnuts 10 minutes before the veggies are done.
Put all the veggies in a large serving bowl, toss with the dill, lemon and nutritional yeast and serve.
I'm sharing this at Allergy-Free Wednesday and Wellness Weekends!
Now I’m wondering from you…
What’s your favourite herb? Mine seems to always be changing but dill is certainly near the top of the list!
What spring/summer produce are you most looking forward to? FRUIT and asparagus for me!
Have a great week everyone! xox
