Butternut Squash Salad
Ingredients
Roasted Butternut Squash
-
2
lbs.
butternut squash
-
1
Tbsp
olive oil
-
1
pinch
salt
-
1
pinch
pepper
Maple Dijon Vinaigrette
-
¼
cup
olive oil
-
2
Tbsp
maple syrup
-
2
Tbsp
apple cider vinegar
-
1
tsp
Dijon mustard
-
¼
tsp
garlic powder
-
¼
tsp
salt
-
¼
tsp
freshly cracked black pepper
Salad
-
4
cups
spring mix
-
¼
cup
dried cranberries
-
¼
cup
chopped pecans
-
1
oz.
goat cheese
Instructions
- Preheat the oven to 400ºF.
- Peel and cube the butternut squash into ½-inch cubes and place on a baking sheet.
- Drizzle with olive oil, salt, and pepper, and toss to coat.
- Roast for about 30 minutes, stirring halfway through, until tender and slightly browned.
- While the squash roasts, whisk together the vinaigrette ingredients in a bowl.
- Once the squash has cooled, assemble the salad by layering the spring mix, roasted squash, cranberries, pecans, and goat cheese.
- Add half of the dressing, toss to combine, and serve with additional dressing as needed.
Nutrition Facts (estimated)
Servings
4
Calories
378
Total fat
24g
Total carbohydrates
42g
Total protein
5g
Sodium
216mg
Cholesterol
0mg
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