Fall Salad Special
A vibrant fall salad with roasted butternut squash, pecans, and cranberries, tossed in a maple-balsamic vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup Butternut squash
- 0.5 cup Pecans Toasted
- 0.5 cup Cranberries Dried
- 4 cups Mixed greens
- 2 tablespoons Maple syrup
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Olive oil
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Chop butternut squash into 1-inch cubes and toss with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender.
- While squash is roasting, toast pecans in a dry pan over medium heat until fragrant.
- In a small bowl, whisk together maple syrup, balsamic vinegar, and olive oil.
- Combine roasted squash, pecans, cranberries, and mixed greens in a large bowl. Pour dressing over salad and toss to combine.
Notes
This salad is best served immediately, but can be stored in the refrigerator for up to 2 days.