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Lamb and Butternut Squash Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 30 min
  • $$
Gatheredtable
adapted from Twenty-Dollar, Twenty-Minute Meals by Caroline Wright

Ingredients

  • 1 butternut squash
  • 1 jalapeno, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt, plus more for seasoning
  • 1/8 teaspoon freshly ground black pepper, plus more for seasoning
  • 8 ounces ground lamb
  • 1/2 teaspoon ground cumin
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 5 ounces baby arugula
  • 1/4 cup plain yogurt

Directions

Prep: 1. Preheat oven to 500, with rack in bottom position. 2. Peel and cube butternut squash into 1/4-inch thick pieces. 3. Chop jalapeno and cilantro. Make: 1. Transfer butternut squash to baking sheet. Toss with 1 tablespoon olive oil and chili powder. Season with salt and pepper and roast until tender, about 15 minutes. 2. Meanwhile, in large skillet cook lamb, seasoned with cumin, over medium heat until cooked through, about 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. 3. In a bowl, stir together cilantro, jalapeno, olive oil, and lime juice. 4. Toss arugula with lamb, squash and dressing. Dollop with 1/4 cup plain yogurt. Serve.

Notes

Make it your own by subbing in turkey sausage and/or roasted sweet potatoes instead of lamb and butternut squash!

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