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Almond and Butternut Squash Salad


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Almond and Butternut Squash Salad


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Almond and Butternut Squash Salad

This recipe was inspired by a recipe on epicurious, it is so colorful and is great on Passover or all year long.


  • Prep Time : 10 minutes min
  • Cook Time : 20 minutes min
  • Ready Time : 30 min


4 Servings


  • 1 butternut squash, peeled and cut into cubes
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup whole almonds, coarsely chopped
  • 1/2 lemon, juiced
  • 5 ounce bag baby greens
  • salt and pepper to taste


Preheat oven to 450°F.

Toss the squash with 1 tablespoons oil in a baking pan and spread out in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through, until squash is just tender, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.

While squash is roasting, cook chopped almonds in remaining oil in a small saucepan or skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.

When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. In a large bowl, toss the squash, baby greens, half of almonds and dressing to coat.

Divide salad among 6 salad plates and sprinkle with remaining almonds.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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