Butternut Squash and Romanesco Salad over Mixed Kale and Spinach with Fried Shallot Croutons


2 to 3 Servings



  1. Mix both in a container and shake vigorously.


Preheat the oven to 375 F. 

  1. Using a potato peeler peel off all the skin from the butternut squash, slice the squash into one inch thick slices then slice into small one inch cubes.
  2. Cut your romanesco into small one inch cubes.
  3. Place both the romanesco and the butternut squash into a large bowl.
  4. Melt the honey (if hard) and add to the butternut squash and romanesco.
  5. Add balsamic vinegar to the mixture and mix well. Add Garlic powder and salt to taste.
  6. Lay out on a large cookie sheet lined with parchment paper and bake for 45 minutes, stirring it around 20 minutes in.
  7. Slice you shallots into thin slices (shown in the picture above).
  8. Melt the coconut oil and in a small bowl mix with the sliced shallots. Lay out shallots on a cookie sheet with parchment paper and bake for 15 minute (375F) or until nice and crispy but not burnt.
  9. Wash all your kale and spinach.
  10. Chop up the kale and spinach bit sizes.
  11. Place you greens in a bowl, add your butternut squash, romanesco, and crispy shallot croutons. Cover in dressing and enjoy!
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