Butternut Squash & Arugula Salad

Everyone knows that eating something green is considered healthy, right? I'd like to think so. 

But just because we know this doesn't mean we do this. It's a pretty funny concept if you think about it. Most people know what is and isn't good for them, yet a lot of us still consume unhealthy food on a daily basis.

Personally, when I think about salad, I get excited! But when I ask my clients about eating salad, I get a totally different vibe. 

A lot of people would only consider eating salad if they were on a diet. Or if they were forced to. So, my goal is to teach them that salads don't have to be boring. They can be fun and delicious, just like anything else! (Oh- and believe it or not, they can be filling too!) The most important thing to do with salad is to switch it up. Don't get stuck eating the same salad everyday. 

The key is to keep a lot of different ingredients on hand, so you can throw together whatever sounds good in that moment. 

This salad is my latest obsession. And when I say obsession I mean I made it 3 days in a row. I seriously cannot get enough!! So I hope you like it too :)



1 large butternut squash


1-2 avocados 

pine nuts or pumpkin seeds (optional)

olive oil 

1 T tamari

1 t maple syrup 

2 T apple cider vinegar

1 T paprika 

1 T dried mixed herbs 




Heat oven to 400 degrees F

Peel the butternut squash, then cut into cubes

Toss the diced squash with a dash of olive oil, paprika, dried herbs of choice, salt, and pepper. Then lay it out on a baking sheet and place in the oven. Bake the squash for about 40 minutes or until soft. (I like to broil mine for the last 5-10 minutes) Once cooked, set it out to cool. 

While the squash is baking, you can make the dressing. Mix together the tamari, apple cider vinegar, maple syrup, and 2 T of olive oil. Mix well. 

Once the dressing is finshed, you can cut your avocados into little squares and toss with the arugula. You can also throw in your pine nuts or seed of choice if you choose to have them. 

Then, add your butternut squash and your dressing. Toss well and serve immediately or keep in the fridge for a later time.