Maple Butternut Squash Salad

A delicate combination of flavours that makes it the perfect winter holiday salad. This recipe was sent to us from Amanda Li from Nutrition Wellness Simplified.

1 medium Butternut squash, peeled and bulbous seeded-end chopped off

2 tbsp Three Farmers Cold Pressed Camelina Oil*

1 Asian pear, peeled

142g-box Organic baby arugula**

ó cup Pomegranate seeds

ó cup Walnut halves


2 tbsp Maple syrup

2 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 clove Garlic, finely minced

to taste Sea salt & freshly ground black pepper

Preheat oven to 400oF and line a baking tray with parchment paper. Spiralize the body of the butternut squash and place into a large bowl. Toss with 2 tbsp camelina oil and season with salt and pepper. Transfer the noodles onto the baking tray and roast for 10-12 minutes or until cooked but still al dente.

Meanwhile, whisk together the vinaigrette and spiralize the pear into noodles.

Transfer the cooked squash into the bowl with the vinaigrette and add in the remaining ingredients. Gently toss together and enjoy immediately.

Want to print the recipe? You can find a PDF here with the complete recipe, from Amanda.

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