Butternut Squash Salad
Make this fall harvest salad with the best seasonal ingredients: apples, pumpkin seeds, and butternut squash. It is perfect for a light lunch, appetizers, or for holiday gatherings.
Butternut Squash Salad
total time: 35 min cook time: 25-30 min
prep time: 5 min servings: 2-4
INGREDIENTS
-kale
-butternut squash
-cranberries
-pecans
-pumpkin seeds
-goat cheese
DRESSING
-2 tbsp olive oil
-1 tbsp balsamic vinegar
-1 tsp honey
-1/2 tsp dijon mustard
-1 tsp water
-salt and black pepper to taste
INSTRUCTIONS
1. Preheat the oven to 400 degrees F.
2. Place chopped squash on a sheet pan and drizzle with the olive oil, salt, and pepper and mix well. Arrange the squash and roast for 25 to 30 minutes, until the squash is tender, turning once. Toss together all the ingredients for the salad and mix well.
3. Make the dressing. Mix all the ingredients in a bowl or shake together in a jar. Add salt and pepper to toaste.
4. In a salad bowl, add all the ingredients for the salad. Then, drizzle dressing.
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