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    Home » Paleo » Butternut Squash and Shiitake Salad

    Butternut Squash and Shiitake Salad

    Published: Nov 29, 2015 · Modified: Jan 27, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    This Paleo (and vegan) Roasted Butternut Squash and Shiitake Mushroom salad brings new life to your run-of-the-mill kale salads.
    Roasted Butternut Squash and Shiitake Salad with Pears and Hazelnuts
    Two thumbs up for this Butternut Squash with Shiitake Salad! Here's a wonderful fall or winter salad that tastes far more interesting than it sounds.

    Full of healthy kale, crispy butternut squash cubes, warm shiitake mushrooms and crunchy pears, it's topped with toasted hazelnuts and tossed in an ever-so-slightly-sweet dressing.

    And there's one secret ingredient that makes all the difference!

    Roasted Butternut Squash and Shiitake Salad with Pears and Hazelnuts
    Secret ingredient? Smoked salt. This Roasted Butternut Squash and Shiitake salad is pretty too, don't you think? Its warm, earthy colours made a perfect accompaniment to our pistachio-crusted salmon dinner.
    Roasted Butternut Squash and Shiitake Salad with Winter Pears and Toasted Hazelnuts
    I adapted this recipe from one I found when flipping through a cookbook I bought for my daughter for Christmas.  Salad Samurai, 100 Cutting Edge Ultra-Healthy, Easy-To-Make, Salads You Don't Have to be Vegan to Love by Terry Hope Romero is full of great vegan salad ideas. Her manifesto is "Stop making salads that suck!"

    This one fits the bill.
    Roasted Butternut Squash and Shiitake Salad
    I gathered some kale from my garden that survived our first frosty week, a butternut squash, some organic Shiitake mushrooms, a red Anjou pear, some green onions and a handful of hazelnuts and had fun putting it all together. Best part: it got lots of luv at dinner time. Definitely one to make again!

    📖 Recipe

    Roasted Butternut Squash and Shitake Salad with Pears and Hazelnuts

    Butternut Squash and Shiitake Salad

    Warm roasted cubes of butternut squash and shiitake mushrooms with crisp pears and toasted hazelnuts or pumpkin seeds combine to make a two-thumbs Butternut Squash and Shiitake Salad.
    Print Pin Rate
    Course: Salads
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Author: Elaine
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    Ingredients

    • 3 cups butternut squash, peeled and diced into ¾ inch cubes
    • 1 tablespoon plus 2 teaspoon extra-virgin olive oil, divided
    • ½ teaspoon each smoked sea salt and freshly ground pepper
    • 1 ½ cups shiitake mushrooms
    • 2 teaspoon gluten-free tamari, or coconut aminos for Paleo diet
    • 3 cups kale, ribs removed and finely chopped
    • 3 green onions, green portion only, thinly sliced
    • ½ large red Anjou pear, unpeeled, cored and diced , tossed with 1 teaspoon lemon juice to prevent browning
    • ½ cup toasted hazelnuts, roughly chopped or spiced pumpkin seeds

    Dressing

    • 2 tablespoon apple cider vinegar or balsamic vinegar
    • 4 teaspoon extra-virgin olive oil
    • 4 teaspoon pure maple syrup
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon smoked sea salt

    Instructions

    • Heat oven to 400°F. Heat a rimless baking sheet in the oven for 4-5 minutes.
    • Toss the diced butternut squash cubes with olive oil and salt and pepper. Spread out on hot baking sheet and roast for 20 minutes or until crisp on the outside and tender.
    • Meanwhile toss trimmed shiitake mushrooms with tamari or coconut aminos, place on a baking sheet and roast for 10 minutes.
    • Wash and dry kale, remove tough center ribs and chop or tear into small pieces. Massage with 2 teaspoons of olive oil in a large bowl. Add the green onions, pear, warm butternut squash and shiitake mushrooms.
    • Whisk the dressing ingredients together and toss the salad.
    • Sprinkle with chopped hazelnuts or spiced pumpkin seeds and serve immediately.
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Roasted Butternut Squash and Shitake Salad with Crisp Pears and Toasted Hazelnuts. Two thumbs up!/div>

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    Elaine from Flavour and Savour

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    I create delicious gluten-free recipes that everyone can make. Gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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