Roasted Butternut
Squash Salad
With Goat Cheese & Maple Vinaigrette
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INGREDIENTS:
Prep 20 min Cook 20 – 25 min Butternut Squash: 2 cups cubed (3/4 inch) butternut squash 1 teaspoon salt 2 tbs. olive oil Maple Vinaigrette: 1/4 cup maple syrup or sugar free maple syrup 2 tbs. balsamic vinegar 1 tsp. Dijon mustard 1/4 tsp. of pepper 1 cup of olive oil Salad: 1/4 fresh pomegranate seeds 1 bag of mixed salad greens (with preferably arugula included in mix) 1/3 cup of pecan halves, toasted 1/4 cup of goat cheese |
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HOW TO:
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons of olive oil, 1 teaspoon salt and toss. Roast the squash for 20 to 25 minutes, turning once, until tender.
While squash is roasting, whisk first 4 ingredients of vinaigrette in bowl, then blend in olive oil
Cut open pomegranate, extract 1/4 of seeds
Place your salad mix in a large salad bowl; add the roasted squash, toasted pecans, pomegranate seeds, and the goat cheese. Spoon just enough maple vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper and serve.
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons of olive oil, 1 teaspoon salt and toss. Roast the squash for 20 to 25 minutes, turning once, until tender.
While squash is roasting, whisk first 4 ingredients of vinaigrette in bowl, then blend in olive oil
Cut open pomegranate, extract 1/4 of seeds
Place your salad mix in a large salad bowl; add the roasted squash, toasted pecans, pomegranate seeds, and the goat cheese. Spoon just enough maple vinaigrette over the salad to moisten and toss well.
Sprinkle with salt and pepper and serve.