Warm Roasted Butternut Squash Salad
Ingredients
-
1
medium-sized
butternut squash (peeled and cubed)
-
3-4
Tbsp
olive oil (divided)
-
1/4
cup
raw pecans
-
2
Tbsp
brown sugar
-
2
cups
baby spinach or arugula (chopped)
-
1/4
cup
dried cranberries
-
1
Tbsp
balsamic vinegar (optional)
-
to taste
sea salt + black pepper
Instructions
- Preheat the oven to 400°F (204°C) and position a rack in the center.
- Toss the butternut squash cubes with 1 ½ Tbsp of olive oil, sea salt, and pepper, then roast for 15-20 minutes until just tender.
- While the squash is roasting, toast the pecans in a skillet over medium heat until fragrant, then remove them.
- In the same skillet, add 1 Tbsp of olive oil and brown sugar, stir to combine, then add the pecans back in and toss until coated.
- Chop or tear the greens and add them to a serving bowl along with the cranberries.
- Once the squash is done, add it to the bowl with the greens and pecans.
- Drizzle with the remaining olive oil and balsamic vinegar, toss, and season with more salt or pepper if desired. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
238
Total fat
19g
Total carbohydrates
18g
Total protein
2.1g
Sodium
18mg
Cholesterol
0mg
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