Roasted Butternut Squash Salad

(from greenfood’s recipe box)

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people

Ingredients

  • INGREDIENTS
  • 10 oz. mixed greens
  • 2 c. cubed butternut squash
  • 1 c. pecans
  • 2 Tbsp. olive oil
  • 1/4 c. brown sugar
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled goat cheese
  • 2 green onions, sliced
  • Maple Mustard Vinaigrette (combine all ingredients and mix well)
  • 3/4 c. oil
  • 1/2 c. whole grain mustard
  • 6 Tbsp. maple syrup
  • 4 tsp. lemon juice
  • salt & pepper, to taste

Directions

  1. In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.

  2. Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.

  3. Remove from oven and cool on pan.

  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.

  5. Drizzle with maple mustard vinaigrette.

Email to a friend | Print this recipe | Back