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Curly Endive Salad with Butternut Squash

Prep time 15 min
Cook time 10 min
Total time 25 min

Prep time 15 min
Cook time 10 min
Total time 25 min


Are you eating tons of salads? I sure hope so. A big, colorful salad topped with a serving of protein is just about as healthy a meal as you will ever find. And, when done right, it’s also one of the tastiest meals!

As my ever-evolving food journey continues, I find myself eliminating sugars and starches from any meal eaten after noon. I’ll add a moderate amount of wholesome starches to my morning meals, right after my workout and then a few hours later, but then stick with veggies and protein for the remainder of the day after lunch.

I’ve made it a game now to try to eliminate all sugars from my diet, unless it’s a planned cheat meal. This means no more caramelized nuts in my salad or chopped up fruits, and no honey or agave in my homemade salad dressings.

Eating like this makes it possible to shed body fat while sustaining energy levels and muscle tone. It takes some getting used to, especially when you start to realize that sugar is added to so many things, but the process is well worth it as your waist begins to shrink and your energy levels soar! And it really is delicious.

This Curly Endive Salad with Butternut Squash with a big ’ol serving of protein on top is one of my go-to dinner salads. That is, dinner IS the salad; salad IS the dinner.

It’s light and tight and will leave you looking and feeling light and tight :-)

Serves 6
For the Butternut Squash

1 teaspoon coconut oil

2 cups butternut squash, peeled, seeded and thinly sliced

¼ teaspoon ground cinnamon

pinch of red pepper flakes

For the Vinaigrette

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon lemon juice

1 tablespoon shallot, minced

⅛ teaspoon Liquid Stevia

1 teaspoon dijon mustard

sea salt and pepper to taste

For the Salad

8 cups curly endive, torn


Place the coconut oil in a skillet over medium heat. While the coconut oil melts, in a large bowl combine the butternut squash pieces with the cinnamon, red pepper flakes and a few cracks of sea salt. Once coated, add the butternut squash to the skillet. Cook, stirring occasionally, for 10 minutes or until tender. Remove from heat.


In a small bowl combine the vinaigrette ingredients. Whisk until fully combined.


In a large salad bowl combine the endive, avocado and butternut squash. Toss with the vinaigrette and serve immediately. Enjoy!


Calories: 91
Fat: 5g
Carbohydrates: 10g
Sodium: 156mg
Fiber: 5g
Protein: 2g
Sugar: 2g

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