Let’s talk about getting skinny. Ugh. The worst. Maybe we shouldn’t.
It’s been a winter of cocooning, hibernating and grazing. What else is one to do when its been one of the coldest and snowiest on record? We need to keep warm, right? we need strength to push the shovel through another 8 inches of snow. And what does that better than a little extra girth easily hidden—and ignored—under long sweaters and puffy coats? Ah, thank the Lord for the style Goddesses.
Well guess what peeps? The groundhog spoke and the style Goddesses listened and spring is right around the corner. Time to lose the bulk and take a look at those pops of colors and short shorts.
Last week I asked my Facebook peeps what you’d like to see more of on the blog: More ooey gooey or more healthy recipes? Your answer? Pretty much straight down the middle.
Me and My Pink Mixer said: “Healthy please! Trying to lose a few lbs. for an upcoming trip to Florida.”
Maribel said: “As someone who has been working on being healthier since June, I’d like more healthier recipes. I love your recipes, but have not been able to make many as I can’t think of swaps… You know I love your recipes and pictures make me crave these foods.”
Susie said: More on the healthy side with a healthy dose of ooey, gooey:-)
And Sarah and Ginni agreed: “Um both… Need the healthy to cancel out the ooey gooey!” and “50/50 we need balance in our lives!”
So like Frasier talking into his radio show microphone to friends he never sees in person—I’m listening.
Now don’t freak out and think my love of cheese and bacon and goo has gone out the window with the baby and the bathwater. No. That will not happen.
But. It will soon be spring. And we could all use more healthy options. And the funny thing is, if you follow me on Instagram you’ll see that this is pretty much the way my lunch looks most every day. Lettuce topped with stuff. Yum.
This salad all started with the dressing. You know my obsession with avocados is strong here at FoodieCrush and since I put them on most every salad I make I figured a dressing would be a good switch up.
I made a variation of this dressing a few months ago for a kale caesar rendition and it received high marks and even a recipe request from friends I served it to. It’s a bit like a green goddess dressing, but spicier.
Butternut squash is classically fall, but why pigeonhole this sweetened, roasty version when it adds a heartiness to the delicate butter lettuce leaves. Accenting the whole shebang with feta cheese and pumpkin seeds gives a salty bite and a little crunch.
Now what about those strawberries? You’re wondering if I’ve lost it right? Berries and squash? Hear me out. I love salty/savory/sweet combinations. And strawberries were in the fridge. And guess what? They work sweetly.
About the recipe
1. If you can’t find a nice fresh head of butter lettuce, feel free to use another variety but choose one will hold up under the weight of the lush avocado dressing. I like a red leaf lettuce, spinach or the ultra sturdy kale. Leave the spring mix to a light vinaigrette.
2. Are those strawberries too spring like for you or maybe not yet the sweetest of the season? Give dried cranberries or cherries a try for the taste of complementary sweetness.
3. If you’re in the market for a less spicy, more herbaceous dressing, leave the serrano pepper out of the dressing and add ½ cup of parsley and ¼ cup of mint for a super fresh spring style dressing. Or try using a jalapeño for a milder kick.
Roasted Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing
PrintIngredients
For Spicy Avocado Dressing
- 1 medium avocado
- 2 tablespoons olive oil
- ½ serrano pepper seeded and roughly chopped
- 1 clove garlic peeled and roughly chopped
- 2 green onions roughly chopped
- ½ cup cilantro
- ½ cup buttermilk
- 2 limes juiced
- ½ teaspoon kosher salt
- Put all ingredients in a blender and blend until smooth. Add more buttermilk it you like a thinner dressing. Add more kosher salt to taste.
For the Salad
- 1 head butter lettuce also known as bibb lettuce
- 3 cups butternut squash chopped into ½ inch chunks
- 2 tablespoons olive oil
- 4 strawberries sliced
- ¼ cup feta cheese
- ¼ cup pepitas or pumpkin seeds
- cilantro and sliced serrano peppers for garnish
- kosher salt and freshly ground pepper
Instructions
- Place butternut squash on a foil lined baking sheet and drizzle with olive oil, toss to coat and season with kosher salt and fresh ground pepper. Place in a 450 degrees F oven and roast for 20-25 minutes or until lightly browned. Remove from oven and allow to cool.
- For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired. Top with a few tablespoons of the spicy avocado dressing and more salt and pepper if desired.
Related Recipes
5 Fresh and Simple Avocado Salads
Caesar Salad with Hash Brown Croutons
Chinese Chicken Salad with Sesame Dressing
Chicken Nicoise Pasta Salad
Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on Twitter, Facebook, Pinterest and check out FoodieCrush magazine.
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Kathy
I was so anxious/curious to try this once I ran across and it did not disappoint. I love cilantro, but my husband does not, so made it without this time. Can’t wait to try with – will be over the top! I used the suggested craisins as the strawberries were expensive and didn’t look good.
What a wonderful combination of flavors!!! Thank you.
Natasha
Simple, pretty salads like this are my favorite, especially with something like butternut squash to add a little meatiness. And I love a spicy dressing any day. Sounds perfect!
Maria
I could eat this every day. So watch out, I might show up on your doorstep ready for a salad:)
Erin @ The Spiffy Cookie
I recently made a roasted butternut salad and it was out of this world. It was similar to this but different enough to try as well!
Erin
Yum! I’ve been craving a good salad. I hope Costco still has the butternut squash already cubed. That would make the salad even better! I guess I’m lazy…
Stefanie @ Sarcastic Cooking
I have to tell you, that analogy was a good one. Never thought of blogging that way. I am using butternut squash for tacos in lettuce wraps for dinner tonight. I might have to try that spicy avocado dressing on them too!!! Hopefully I have all the ingredients.
Laura (Tutti Dolci)
This looks like such a great salad, I love the butternut squash!
Stephanie @ Girl Versus Dough
So this pretty much looks like the best.salad.ever. So much goodness in one bowl!
Alison @ Ingredients, Inc.
gorgeous!! LOVE THIS
Anna @ Crunchy Creamy Sweet
This is one fabulous salad! And the spicy avocado – my Hubs will be all over this!
Bev @ Bev Cooks
Yeeeeeeesysysyeysyyesyeyseysyes.
Cassie | Bake Your Day
It’s definitely time for salads. But I’d eat one every day of this variety. Love it, Heidi!
Amy
I need to do this soon (and fifty kazillion other salads too). Totally have to back away from the comfort food and get back in the healthier eating mode very quickly. This very much inspires that change!
erin
You know this salad is right up my alley and I’m all over that spicy avocado dressing! (and that radio host analogy- I’ve never thought of it that way, but it is quite similar!)
Alo
Well, you farm people have relaly made an impact on me. I’ve cooked more in the last week than have all year. Ouch. Though tonight’s menu was purely northwest. I was lucky enough to score some wild salmon of which I baked with salt, pepper and a little olive oil. Good salmon needs nada. Seriously, this fish would have been good as sushi grade sashimi. A simple salad of butter lettuce, cherry tomatoes from our garden, some toasted almonds-which warmed a dollop of goat cheese and I’m in heaven.Dessert is some almond milk ice cream and NUTELLA! Not quite the brunette spread from Le Pain, but damn, it’s close.Love you guys!
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Kathryn
Love the sound of that spicy avocado dressing. I always think that you seem to have such a good and balanced attitude towards food that I love each and every one of your posts!