Butternut Squash & Grapefruit Salad

February 11, 2020
One ingredient that would make any salad filling is butternut squash. Baking with its best friend, maple syrup, makes it perfect with the tangy vegan yogurt and grapefruit. You will only need a few herbs and spices and you are good to go. Not to mention how surprised your friends will be once you serve them this unique yet delicious grapefruit salad as a side dish or dessert.
Grapefruit Butternut Squash Salad

Butternut Squash & Grapefruit Salad

Recipe Type: Salads
utensils YIELDS 2-4 servings
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  • 1 small Butternut or Hokkaido squash
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 pinch cayenne
  • 2 dl/person vegan yogurt
  • 1 large grapefruit
  • salt, pepper
  • 1 tsp cinnamon
  • 1/2 tsp coriander seed
  • 1/2 tsp cumin seed
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1. Preheat the oven to 180°C.

2. Wash and slice up the butternut squash, remove the seeds and place them on a baking tray covered with parchment paper.

3. Drizzle with the olive oil, maple syrup, salt, and pepper and cover them well on both sides. Then season them with cayenne, cinnamon, cumin and coriander seeds. Place it in the preheated oven and bake it until tender and the edges turn golden brown.

4. Meanwhile, you can prepare the grapefruit by removing the skin on the slices, so you only have the meat of the fruit.

5. Place the yogurt on a plate for each portion, top it with butternut squash slices and grapefruit. If you want to make it more picante, you can add thinly sliced red onion and parsley on top. I personally don’t like onions, but my family loves it that way.



Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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