Roasted Butternut Squash & Apple Salad
Ingredients
The salad
-
1
cup
hard white wheat berries
-
1
piece
Granny Smith apple
-
1
small (2 to 2 ½ pounds)
butternut squash
-
1
tablespoon
olive oil
-
¼
teaspoon
salt
-
5
ounces
baby arugula
-
⅓
cup
dried cranberries
Cinnamon-maple pecans
-
½
cup
pecan pieces
-
2
teaspoons
maple syrup
-
1
pinch
ground cinnamon
-
1
pinch
salt
Ginger dressing
-
¼
cup
olive oil
-
2
tablespoons
lemon juice
-
1
teaspoon
finely grated fresh ginger
-
1
teaspoon
maple syrup
-
½
teaspoon
Dijon mustard
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
Instructions
- Cook the wheat berries in boiling water for about 1 hour until tender, then drain and season with salt.
- Preheat the oven to 425°F and roast the apple wedges for 10 minutes until tender.
- Prepare the butternut squash by slicing and roasting it with olive oil and salt for 30 minutes.
- Toast the pecans in a skillet, then add maple syrup and cinnamon, cooking until the syrup thickens.
- Mix the dressing ingredients in a bowl and whisk until blended.
- Assemble the salad by combining arugula, wheat berries, apple slices, butternut squash, cranberries, and pecans, then drizzle with dressing.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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