Raw Butternut Squash Salad w Herbal Pesto & Roasted Seeds

    • Equipment You will Need:
    • Food Processor
    • Peeler (Y shaped) or Mandoline
    • Large Bowl to place all the ingredients
    • Baking Sheet
    • Parchment Paper
    • Mixing Spoons to toss the Salad



  • 1 Butternut Squash (of appropriate size for number of people, a smaller one would be fine for a family, a larger one better for a dinner party/group meal)
  • 2 cups Baby or Dinosaur Kale
  • 1 bunch of Swiss Chard
  • 1 Bunch of Dandelion Leaves
  • 1 Bunch of Parsley
  • 1 Lemon Med/Lg or 2 Sm
  • 1/2 cup of Pine Nuts or Cashews
  • 2/3 cup of Extra Virgin Olive Oil
  • 2/3 -1tsp Himalayan or Sea Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Honey (Optional)

Garnish (Optional) Crushed Chilli Peppers,
Sliced Cherry Tomatoes, Olives, Grapes


To Begin:
• Preheat the oven to Bake at 375 Degrees F
• Rinse and Slice the Squash in Half and scoop out the seeds and place them on a Baking Tray with Parchment Paper, sprinkle with a pinch of salt and place in the oven for 10 minutes. Remove, set to cool on stove.

• Slice the top of the squash off. Us the bottom as a handle by holding your hand inside the hollowed area to stand
• Using the Peeler begin to peel the outside of the squash skin off and either toss to compost or if organic can save to add to a broth
• Peel the bulk of the squash into ribbons ideally angling the peeler to get thin and skinny ribbons

• Rinse in Clean Fresh Water then Slice the Swiss chard leaves into thin Ribbons and chop the stalks to add to the pesto

***If using a Mandoline you may want to cut the squash into quarters or sixths so you can use it more easily
***You will be left with the hollowed part of the squash and some other bits that can be saved for a soup or mash


For the Herbal Pesto:
• Wash the rest of the greens in clean water and let dry or use a spinner
• Roughly chop so easier to blend

• Juice a whole Lemon

• In a food processor add the oil first along with the lemon juice, add the herbs and rest of the greens and chard stalks, Pine nuts or other nuts, nutmeg, honey, salt
• Pulse to start then grind down until the leaves are completely processed and you have a creamy vibrant pesto

• In the Large Bowl with the Squash and Chard Greens, add the pesto, starting with half and tossing to cover use more up to the whole batch depending on personal desire as well as size of the squash used
• Garnish with Seeds and Crushed Chilli Peppers and anything else you desire, cherry tomatoes also are nutritious and delicious and would look really pretty around bowl 🙂

There you have it! ENJOY the Process, Delight in the Magic!

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