Healthy Holidays: Roasted Butternut Squash Salad (Recipe)

Monday, November 23, 2015

The holiday season is kicking off this week, and so is my “30 Recipes in 30 Days” blogging schedule to bring you food that inspires. You see, just because I don’t have time to create new recipes as often as I’d like doesn’t mean I don’t have a hefty store of hundreds to inspire you to “Live Your Healthiest Life, Deliciously.” And I’ll bet that most of you have never even seen most of them, either (and certainly not here on my new website). In any case, they deserve another shout out—especially since I’ve been slowly replacing many of my crappier pictures of the early years with much better photos (some of which are highlighted here). Each day I’ll write a few lines of text with just one photo that features the name of the dish and provides a link to the recipe and story. And of course I’ll be throwing in some brand new dishes as well every now and again throughout the month.

Today’s dish, Recipe 1, is one of my favorite autumn-themed dishes, perfect for Thanksgiving: colorful roasted butternut squash with rosemary onions, toasted walnuts, and cranberries with a zesty maple-dijon vinaigrette. This salad will actually appear on my own table this year.

Butternut Squash Salad | #pkway

Stay with me this season and we’ll tackle the season, one delectable dish at a time, while avoiding holiday weight gain. We can do it, together!

Coming in January 2016: National Geographic Superfoods. Learn more here.

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Dr. P. K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Because healthy food shouldn’t suck.

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