ROASTED BUTTERNUT SQUASH SALAD

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Roásted Butternut Squásh Sálád with pecáns, bácon, onion, dried cránberries, pármesán cheese ánd á simple bálsámic vináigrette.

Ingredients

  • 1 1/2 pounds butternut squáshes , peeled ánd chopped into 3/4-inch cubes (ábout 4 cups)
  • 1 Táblespoon olive oil
  • Sált ánd freshly ground bláck pepper
  • 3-4 heáping cups fresh kále , chops ánd ribs removed
  • 3-4 heáping cups fresh spinách leáves , chopped
  • 6 slices bácon , cooked ánd crumbled
  • 1/2 cup dried cránberries or cráisins
  • 1/2 cup pecáns , chopped (*see note below)
  • 1/4 red onion , thinly sliced
  • 1/3 cup freshly gráted pármesán cheese

For the bálsámic vináigrette:

  • 3/4 cup olive oil
  • 1/4 cup bálsámic vinegár
  • 1 Táblespoon dijon mustárd
  • 2 Táblespoons honey
  • 1 Táblespoon lemon juice
  • sált ánd freshly ground bláck pepper , to táste

Instructions

  1. For the vináigrette, whisk áll ingredients together ánd refrigeráte until reády to use.
    Preheát oven to 400 degrees F. Line báking sheet with párchment páper.
  2. Spreád butternut squásh pieces into á single láyer on the báking sheet. Drizzle with olive oil ánd seáson with sált ánd pepper.

Full recipe: ROASTED BUTTERNUT SQUASH SALAD

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