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Roasted Butternut Squash Salad Printer Friendly Version

image of dish

420
Cals

1 - 1 1/2 lb. Butternut squash, peeled & diced
1 Cup + 1 Tbsp., divided of Olive Oil
1/4 Cup + 1 Tbsp., divided of Maple Syrup
1/4 Cup Balsamic Vinegar
2 Tsp Dijon Mustard
4 oz. Red Leaf lettuce, washed & chopped
3 Tbsps. Cranberries, dried
1/2 Cup Pecans, toasted
3/4 Cup Feta Cheese

Preparation:

  1. Preheat oven to 400°F.
  2. In a bowl, toss the diced butternut squash with 1 Tbsp. maple syrup and 1 Tbsp. olive oil until evenly coated. Place on a sheet pan and roast the squash for about 15 minutes or until tender.
  3. Dressing: Place balsamic vinegar, 1/4 Cup Maple Syrup, and Dijon mustard into a blender. Blend to combine then slowly add 1 cup olive oil.
  4. In a bowl, add the lettuce, cooled foasted squash, cranberries, cheese, pecans and toss with dressing.


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