ROASTED BUTTERNUT SQUASH SALAD

Roasted Butternut Squash Salad is a perfect addition to your Thanksgiving table. This gorgeous salad is full of tasty fall flavors, comes together quickly and looks beautiful next to your turkey dinner!

Roast butternut squash

1. peel squash.


2. cut squash in half lengthwise.


3. Remove seeds and cut into cubes.


4. Season as desired.


5. Spread squash on rimmed baking sheet and roast at 400° 15-20 minutes.

Lets make Butternut Squash Salad

1. Prepare squash & pecans according to recipe (see above for how to roast butternut squash).


2. Let squash cool.


3. Assemble salad by combining mixed greens, squash mixture, dried cranberries, goat cheese, and green onions.


4. Prepare vinaigrette in a small container with a lid. Shake well.


5. Pour dressing over salad just before serving.

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. olive oil


• 1/2 c. whole grain mustard


• 6 Tbsp. maple syrup


• 4 tsp. lemon juice


• salt & pepper to taste

Instructions

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.


6. ....

[caption id="attachment_395" align="aligncenter" width="489"] ROASTED BUTTERNUT SQUASH SALAD[/caption]

See Full Recipe Here : www.lemontreedwelling.com