Wintertime food is generally hearty and decadent. Switch things up with a savory winter salad. The beets in this salad taste ridiculously earthy and light. And butternut squash hints at the sweet richness of holiday food. All atop a bed of fresh greens, sprinkled with flecks of prosciutto.
If you’re looking for a soup to go with your salad, try this Lemon Chicken Soup .
Winter Salad
- 5.0 stars
- 25m
- 1h
Ingredients
For the squash:
- 1 small butternut squash
- extra virgin olive oil, to taste
- sea salt, to taste
For the salad:
- 2 medium beets
- 4 oz mixed seasonal salad greens
- 4 green onions
- 2 avocados
- 4 oz AIP-friendly prosciutto
- 1/4 c balsamic vinegar
- 2 tbsp. coconut sugar
- 1/3 tsp. sea salt
- 3/4 c extra virgin olive oil
Instructions
For the squash:
- Preheat oven to 400F.
- Peel butternut squash, remove seeds, and cut into 1 inch chunks.
- Place squash onto a baking sheet lined with silpat or parchment paper. Drizzle with some oil and season with sea salt.
For the salad:
- Peel beets and cut into 1 inch chunks, place in a roasting pan with a layer of filtered water. Roast squash and beets for about 40 minutes or until both are soft when punctured with a fork. Remove from oven and cool while you prepare the rest of the salad.
- Place washed salad greens in a large bowl. Mince the green onions. Peel, pit, and chop avocados. Roll the prosciutto and cut each roll into thirds. Add all of these ingredients to the salad greens. When the squash and beets are cooled, add them too.
- In a small jar, combine balsamic vinegar, sea salt, and olive oil. Shake to combine well. Drizzle atop salad to your taste and serve.
Nutrition
- 783
- 9g
- 40g
- 12g
- 64g
- 12g
- 19mg
- 14g
- 542mg
Kerryn
Delicious beetroot and kumura. Really tasty – best AIP recipe.
Leah
Delicious. I’ll roast a large batch of the veggies and make this often.