This healthy, low carb smoked trout, pecan and butternut squash is the perfect lunch or dinner time recipe. It's light, crisp, refreshing and packed with essential healthy fats.

Smoked trout, pecan & butternut squash salad

If, like me, your appetite soon disappears once the weather gets hot then this smoked trout, pecan and butternut squash salad is a brilliant go-to dish. The smoked trout works wonderfully with the sweet butternut squash and it's high in healthy fats which means it won't leave you feeling hungry afterwards.

Trout is such an underrated fish if you ask me. Not only is it an excellent source of protein, but it's also high in vitamin B12, omega 3 fatty acids and niacin. Not to mention the fact it tastes great too.

There's no denying the fact that this recipe is simple, but that's the beauty of salads; they're quick, they're vibrant and they're a big go-to for hundreds of people once the weather becomes too hot to even think about turning the oven on.

I've also included a delicious and tangy apple dressing for the recipe, but feel free to skip it. Trust me though, it really does add a little extra flavour to the dish!

I hope you enjoy this recipe! Don't forget to share it and tag #PrimalLiving so we can see your delicious creation on social media.

Smoked trout, pecan and butternut squash salad

Course: Main meal
Prep Time: 5 Minutes
 Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
  • 160g smoked flaked trout
  • 50g pecans
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of thyme
  • 300g butternut squash, cut into cubes
  • 45g romaine lettuce
  • Salt and black pepper, to season
  • Apple dressing:
  • 1 Granny Smith apple, grated
  • 3 tbsp apple cider vinegar
  • Begin by preheating the oven to 200c and place the cubed butternut squash onto a baking tray. Drizzle with olive oil and sprinkle the thyme on top. Season with salt and pepper. Roast in the middle of the oven for 25 minutes.
  • Make the dressing by mixing the grated apple and apple cider vinegar together in a small bowl and set aside. 
  • Divide the lettuce between 2 plates and top with the pecans, flaked smoked trout and roasted butternut squash. Season and drizzle the apple dressing over the salad before serving.
  • Enjoy!