Fall Into Fall Salad

Serves 3

This simple sweet and savory side really packs it all in, with great nutrition, flavor, color and texture with these prime seasonal ingredients. There is something truly breathtaking about this combination of vibrant, healthy, whole-food ingredients.


  • 1 butternut squash with a large shaft, or two medium-sized butternut squash
  • 1 tablespoon avocado oil
  • Salt to taste
  • 3-4 cups beet greens, your choice of color, washed well and roughly chopped
  • ¾ cup pomegranate arils
  • 1 teaspoon olive oil
  • 2 teaspoons Simple Balsamic reduction*


Preheat oven to 475° F.

Bring medium pot of salted water to boil.

Prepare a bowl with ice and water.

Slice the bulb of the butternut squash off and reserve for another meal.

Slice the butternut stem off the shaft and peel the skin completely. Using a spiralizer or vegetable peeler, make into noodles.
Toss to coat the noodles with avocado oil and salt.

Spread the noodles out on a large parchment-lined baking sheet.

Bake until cooked but still al dente, about 5 minutes.

Adjust to broil for 1-2 minutes, watching the entire time for delightful crispy bits.

Remove sheet pan from the oven and allow to cool.

Blanch chopped beet greens in salted boiling water for 1 minute, then shock in ice bath. Remove from ice once cooled, and dry the greens on a clean dish cloth.

Once noodles are cooled, compile salad in a serving dish with the greens and arils. Toss with olive oil and salt. Drizzle with Balsamic Reduction.

*To make the Balsamic Reduction, bring 1 cup balsamic vinegar to a boil then gently simmer for 15-20 minutes, until the volume greatly reduces and it is thick enough to coat a spoon. Store in a sealed container in the fridge and elevate any dish with a drizzle.


Nutrition Analysis per roll: 300 cal, 7 g fat, 0 mg chol, 120 mg sodium, 64 g carbs, 10 g fiber, 26 g sugar, 6 g protein

Stephanie Vanlochem, BA, nutritional therapy practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at www.cookbycolornutrition.com