Roasted Butternut Squash Salad
Roasted Butternut Squash Salad - loaded with dried cranberries, pecans and crumbled goat cheese. This salad is big on flavor and makes the perfect addition to your holiday table!
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Servings: 10
Calories: 374kcal
Ingredients
Salad
- 10 ounces mixed greens
- 2 cups cubed butternut squash
- 1 cup pecans
- 2 Tablespoons olive oil
- 1/4 cup brown sugar
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 2 green onions sliced
Maple Mustard Vinaigrette
- 3/4 cup olive oil
- 1/2 cup whole grain mustard
- 6 Tablespoons maple syrup
- 4 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400° F.
- In a medium mixing bowl, combine squash, brown sugar, and 2 Tablespoons olive oil.
- Spread on rimmed baking sheet and roast at 400° for 15 minutes. Add pecans and roast for an additional 5 minutes. Remove from oven and cool on pan.
- Assemble salad by topping mixed greens with squash, pecans, dried cranberries, goat cheese, and green onions.
- Drizzle with maple mustard vinaigrette as desired.
Nutrition
Serving: 1grams | Calories: 374kcal | Carbohydrates: 27g | Protein: 4g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Cholesterol: 5mg | Sodium: 312mg | Fiber: 4g | Sugar: 19g