Need help building the perfect vegan, gluten-free bowl? First, dig out your spiralizer and prepare butternut squash noodles as your base. For more nourishment and flavor, pack in extra veggies. Mushrooms and a drizzle of truffle oil are subtle but powerful add-ins. Toss in super-healthy spinach and pumpkin seeds, two foods high in magnesium and rich in color, then a sprinkle of sea salt to enhance the complementary seasonings. The recipe all comes together in about 25 minutes, so you don’t have to wait too long to enjoy the healthy goodness.
Butternut Squash Noodle Salad
Servings 4
Calories 159 kcal
Ingredients
- 1 medium butternut squash
- 2 Tbsp. olive oil
- 3 cups spinach
- ½ cup mushrooms sliced
- 1 tsp. crushed garlic
- 1 tsp. Redmond Real Salt Sea Salt
- Pumpkin seeds
- White truffle oil
Instructions
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With a spiralizer, cut squash into noodles. (You can also use a vegetable peeler, but the noodles will come out more like ribbons.)
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In a large frying pan, heat olive oil. When hot, add garlic and sauté for a minute or two.
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Add spinach and mushroom and cook for another minute.
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Stir in noodles and cook for about 8 minutes, until noodles are starting to soften.
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Remove from heat. Drizzle truffle oil over noodles and sprinkle on sea salt and pumpkin seeds.
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Divide into four bowls and serve.
Recipe Notes
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Nutrition Facts
Butternut Squash Noodle Salad
Amount Per Serving
Calories 159
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 503mg21%
Potassium 823mg24%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 4g4%
Protein 2g4%
Vitamin A 22040IU441%
Vitamin C 46.4mg56%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.