Butternut Squash Salad with Cilantro and Onion

Butternut_Squash_Salad_Cilantro_Onion_Recipe_001

I had a taste of this absolutely amazing salad at my local cafe and I was in total love, I just had to make it. I totally got the salad cos the other option was fries, and I was afraid of that being deep fried.

Butternut_Squash_Salad_Cilantro_Onion_Recipe_002

I never thought of combining cilantro, onion and pumpkin (or squash, I don’t even know the difference) together before.

Butternut_Squash_Salad_Cilantro_Onion_Recipe_003

The taste is really interesting, it’s like both the pumpkin and cilantro want to be dominant, yet your taste buds don’t really know which. I just love the sweetness of this!

Butternut_Squash_Salad_Cilantro_Onion_Recipe_004

Try and get butternut squash in season while it’s nice and sweet, and be sure you keep a close eye on them in the oven.

Butternut_Squash_Salad_Cilantro_Onion_Recipe_005

Butternut Squash Salad with Cilantro and Onion

2 small butternut squash
1 medium red onion
2 tablespoons apple cider vinegar
1 tablespoon white wine
1 tablespoon grapeseed oil
1 teaspoon pure maple syrup
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon Himalayan/sea salt
1/4 teaspoon Tabasco sauce
A few sprinkles ground pepper
1 small bunch cilantro/coriander
1/3 cup raisins
1 tablespoon grapeseed oil
A few sprinkles ground pepper
A few sprinkles Himalayan/sea salt

Preheat oven to 300°F (148°C).

Peel the butternut squash and remove the seeds. Cut it into medium small blocks and lay them across a couple of oven trays. Spray the top with some non-stick cooking oil.

Bake it in the oven for about an hour and a half (or more/less) until the squash is soft to poke through and is just right to eat.

Butternut_Squash_Salad_Cilantro_Onion_Recipe_006

Meanwhile, dice the red onion finely and put it in a bowl. Add the vinegar, white wine, grapeseed oil (feel free to substitute with another oil of choice), lemon juice, garlic powder, salt, Tabasco sauce and pepper. Stir it up well and leave it marinating for an hour or two.

Chop the cilantro into very fine mince and sprinkle the raisins on top.

Butternut_Squash_Salad_Cilantro_Onion_Recipe_007

Once the squash has finished baking, combine it with the cilantro and raisins, then add the onions and finally, add another tablespoon of grapeseed oil, then a little bit of salt and pepper to taste.

Butternut_Squash_Salad_Cilantro_Onion_Recipe_008

Note: If you want the flavours to go into the onions even more, even consider marinating them overnight. Otherwise, you may find that the onions can be a little spicy.

Butternut_Squash_Salad_Cilantro_Onion_Recipe_009

Butternut Squash Salad with Cilantro and Onion
Serves: 3
 

Ingredients
  • 2 small butternut squash
  • 1 medium red onion
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white wine
  • 1 tablespoon grapeseed oil
  • 1 teaspoon pure maple syrup
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon Himalayan/sea salt
  • ¼ teaspoon Tabasco sauce
  • A few sprinkles ground pepper
  • 1 small bunch cilantro/coriander
  • ⅓ cup raisins
  • 1 tablespoon grapeseed oil
  • A few sprinkles ground pepper
  • A few sprinkles Himalayan/sea salt

Instructions
  1. Preheat oven to 300°F (148°C).
  2. Peel the butternut squash and remove the seeds. Cut it into medium small blocks and lay them across a couple of oven trays. Spray the top with some non-stick cooking oil.
  3. Bake it in the oven for about an hour and a half (or more/less) until the squash is soft to poke through and is just right to eat.
  4. Meanwhile, dice the red onion finely and put it in a bowl. Add the vinegar, white wine, grapeseed oil (feel free to substitute with another oil of choice), lemon juice, garlic powder, salt, Tabasco sauce and pepper. Stir it up well and leave it marinating for an hour or two.
  5. Chop the cilantro into very fine mince and sprinkle the raisins on top.
  6. Once the squash has finished baking, combine it with the cilantro and raisins, then add the onions and finally, add another tablespoon of grapeseed oil, then a little bit of salt and pepper to taste.


Butternut_Squash_Salad_Cilantro_Onion_Recipe_010

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>