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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Warm Roasted Butternut Squash Salad (Minimalist Baker) Recipe

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This recipe for Warm Roasted Butternut Squash Salad (Minimalist Baker) is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium-sized butternut squash, peeled and cubed
2 Tbsp olive oil
Sea salt + Black pepper
1/4 cup raw pecans or almonds
2 cups baby spinach or arugula, chopped
1/4 cup dried cranberries (optional)
1 Tbsp balsamic vinegar
Goat or Gorgonzola cheese
Directions:
Directions:
1. Preheat oven to 400 degrees and position a rack in the center of the oven.
2. Peel butternut squash with a vegetable peeler, remove seeds and chop into cubes. Toss butternut squash cubes in 1 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just tender.
3. Lower oven temp to 350 degrees, toss nuts in 1 Tbsp olive oil, and return to oven for 8-12 minutes, tossing every 5 minutes.
4. Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Once nuts and squash are done, add to bowl.
5. Lastly, add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar and toss. Add more salt or pepper if desired. Serve immediately. Goat or gorgonzola cheese is a delicious addition.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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