Wholesome Butternut Squash Salad
This is a great luteal phase recipe that could also be carried over into your menstrual phase! It has the warming properties your body craves in this phase, nutritious beets and butternut squash, and zesty, homemade dijon dressing to bring a lightness you’ll love.
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!
Serving Size: 2+ leftovers
Total Cook Time: 50 min
Prep Time: 10 min
Cook Time: ~40 min
Ingredients
1 butternut squash
4 beets, cooked (you can buy pre-cooked beets, makes your life much easier)
Broccoli
Handful of sunflower seeds
Mixed greens
Dijon mustard
Olive oil
Lemon
Garlic
Pinch of salt & pepper
Instructions
Preheat the oven to 425 degrees.
Peel the butternut squash and cut into medallions. I recommend peeling the butternut squash and then cutting it in half starting where it bulges outward from the trunk. You can then cut the trunk in half lengthwise, then into fourths. You want those to be big, but thin “triangles.” In the other half of the butternut squash, scoop out the seeds with a spoon and cut thinly into arched halves. Note: The thinner your slices, the crispier the butternut squash medallions get, so I recommend cutting thin!
Toss the butternut squash medallions in olive oil and Trader Joe’s everything bagel seasoning. Place on a sheet pan and put in the oven to bake for ~40 minutes. Flip the butternut squash halfway through so both sides can get crispy.
Cut the broccoli into florets, toss in olive oil, and lightly season with garlic. Add the broccoli into the oven on a separate pan when the butternut squash is halfway cooked, about 20 minutes.
While the butternut squash and broccoli are cooking, cut the pre-cooked beets into bite-sized pieces (a little more than halves).
Then mix up the dijon garlic dressing. You will mix together olive oil, dijon mustard, juice of half a lemon, garlic, salt, and pepper. Experiment with the portioning, but you generally want 4 parts olive oil and 1 part dijon mustard.
When the butternut squash is done cooking, assemble your salad. Place mixed greens on the bottom, then top with beets, butternut squash, broccoli, a handful of sunflower seeds, and the homemade dijon dressing. Toss and enjoy!
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
