Butternut Squash Salad with Orange Maple Cinnamon Dressing
Ingredients
The roasted squash
-
2
cups
chopped butternut squash
-
½
tbsp
coconut oil, melted
-
to taste
cinnamon, salt and pepper
The dressing
-
1
orange
juice (about ⅓ cup)
-
2
tbsp
olive oil
-
1
tbsp
pure maple syrup
-
¼
tsp
cinnamon
-
to taste
salt and pepper
The salad
-
4
oz
bag of leafy greens
-
¼
cup
pecans, chopped
-
¼
cup
dried cranberries
-
to taste
crumbled goat cheese (optional)
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with cooking spray.
- Toss the butternut squash with melted coconut oil, cinnamon, salt, and pepper, then spread it out on the baking sheet.
- Roast the squash for about 25 minutes until browned.
- While the squash is roasting, whisk together the dressing ingredients and refrigerate.
- In a large bowl, combine the leafy greens, roasted squash, pecans, and dried cranberries.
- Add the dressing and a pinch of salt and pepper, then toss to combine.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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