Recipe by

Visit website

Roasted Butternut Squash Salad is a simple and easy to make dish that is great to serve as a quick weeknight meal or as a side dish for holiday parties.


Servings

4 Servings

Total time

55 minutes

Cuisines

American


Ingredients

  • 1 butternut squash, peeled and diced
  • 4 cups Baby Greens like baby spinach, kale or arugula
  • ¼ cup dried cranberries
  • 1 tbsp balsamic vinegar
  • ¼ cup Raw Pecans
  • 2 tbsp brown sugar
  • 1 tbsp olive oil


Method

  1. Preheat the oven to 400°F. Place the chopped butternut squash on a baking sheet, drizzle with 1~2tbsp olive oil, salt and pepper. Mix well and bake for 20~30 minutes or until the the squash is just tender but not mushy.
  2. Toast the pecans on a dry pan until fragrant. Remove from the pan and set aside.
  3. In the same pan, heat 1tbsp olive oil and brown sugar. Stir in the toasted pecans and mix well to coat evenly with sugar mixture. Cook for 1~2 minutes. Remove onto a plate in a single layer making sure that they don't clump up.
  4. Once the butternut squash is roasted and ready, place them in a large bowl. Add the greens, candied pecans, dried cranberries, 1tbsp olive oil and balsamic vinegar. Toss and serve right away.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks