Roasted Mushroom & Butternut Squash Salad

The summer is shaping up to be one of those blink-and-you’ll-miss-it sort of events. The ones where breathing is highly discouraged, lest you mutlitask more into a single minute that you’ve put into the plan.

*breathe*

*exhale*

*run and catch up*

I like when life is busy. I’m grateful when life it’s busy. It means I’ve carved out some semblance of being needed in this wondrous old world of ours. But, it also means I have to be careful to not fall into naughty patterns of comfort eating. That happens a lot when I’m pushing myself. I don’t want to sit down and take time to really care for my guts. I just wanna force-shove whatever childhood candy is within reach at the moment, and keep on running.

But, of course, taking time to be mindful about my eating, about my body, about what’s going in, and how it affects my ability for output, is worth a moment of focus. I’ve been trying lately to get really honest about my food choices. Stop falling into the cycles of what I’ve always used to ease stress or kick boredom, but rather, stop and say, “hey body. what do you really feel like eating today?”

More often than not, what I want to eat is green greens. Homemade pickles. Grilled asparagus. Portabellos cooked until tender in a rich, savory marinade. I want living food inside this body. Because the canned and packages crap take away all the fun of mealtimes. They remove the crunch. The oversweeten every experience. And they leave me feeling fat and bloated and generally shitastic.

So, as I refocus my energies (and travel a lot this summer and write a cookbook this summer and keep trying to play catchup with this thing called life) I hope you’re body will crave some of the things I’m craving and serving up. It’ll look a lot like the place where paleo meets veganism. Tons and tons and tons of truly live, beautiful fruits and veggies. No grains. Minimal sweeteners. Still quick and easy, but more of a focus on the stuff that looks so daggummed good, you wanna put it straight into your mouth. Now.

*breathe*

It’s gonna be a gorgeous season.

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Ingredients:

2 cups baby portabella mushrooms, halved
1 1/2 cup butternut squash, cubed
2 cloves garlic, finely chopped
3 tablespoons olive oil or grapeseed oil
1/4 cup pine nuts
salt and pepper, to taste
1 Herb Salad mix
3 ounces goat cheese
1 clove garlic
1 lemon, juiced and zested
1/4 cup olive oil
1/2 teaspoon dill
1 teaspoon raw honey
1/2 teaspoon onion powder
salt and pepper to taste

Directions:

Preheat oven to 425 degrees.

Place portabella mushrooms and butternut cubes on a parchment-lined baking dish. Sprinkle with garlic, drizzle with olive oil, salt and pepper generously. Roast in hot oven for 18-20 minutes (ir until tender and carmelized), then toss in pine nuts and cook for 1-2 minutes, just until toasted. Remove and allow to cool slighty before tossing over salad greens.

Prepare the dressing as the mushrooms cool by mixing together goat cheese, garlic, oil, dill onion powder, honey, and salt and pepper in a blender until smooth. Drizzle over salad and serve immediately.

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6 Responses to “Roasted Mushroom & Butternut Squash Salad”

  1. 1

    Katrina @ Warm Vanilla Sugar on May 30, 2013 at 7:56 pm Reply

    This looks absolutely lovely!

  2. 2

    anna on May 30, 2013 at 9:55 pm Reply

    love this post, this is the story of my life. for health issues i’ve recently had to give up dairy, wheat and sugar. health issues are gone now, and i’ve added them back in, and i was sooo excited because i felt sooo deprived when i wasn’t eating them. but it’s just…anti-climactic. and i feel much crappier than i did (apart from the causative health issue) when i was eating cleaner. don’t get me wrong, they taste good, and eating those things causes me to crave more of those things, but it’s not satisfying the way real food is. it’s just not.

  3. 3

    kelley {mountain mama cooks} on May 31, 2013 at 9:05 am Reply

    This looks gorgeous. I love eating salads during the summer but get uninspired after awhile. This is hearty but still light. Love it!

  4. 4

    Liz on May 31, 2013 at 3:38 pm Reply

    Looks yummy. Thank you. Have a great weekend!

  5. 5

    Colleen on June 4, 2013 at 8:35 pm Reply

    *shitastic* = lots of giggles from this reader! Right on!

  6. 6

    Jamie Duncan on June 6, 2013 at 7:43 pm Reply

    So Brooke, did you always have a true love for greens and healthy foods or was this an acquired taste? I ask because I struggle so much. I don’t find joy in “healthy”. I find joy in the comfort foods that leave my tummy feeling full and weighted. If there were a switch I could flip that made me CRAVE veggies, I’d be golden. So what’s the answer? Your blog has amazing recipes, and I’d like to eat with such passion and joy for health. I would like to one day know truly how to eat to fuel my body, not comfort my soul.

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