Ingredients:
For the salad:
1 Small butternut squash (diced)
1 tbsp. Olive Oil
Salt and pepper (to taste)
12 c. Mixed greens
½ c. Dried cranberries
1 Shallot (thinly sliced)
1 Granny smith apple (thinly sliced)
½ c. Pumpkin seeds
For the dressing:
½ c. Olive oil
⅓ c. Apple cider vinegar
1 ½ tbsp. Dijon mustard
1 ½ tbsp. Pure maple syrup
2 tbsp. Farmer Foodie Italian Herb Cashew Parm
Salt and pepper (to taste)
Method:
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Toss the diced butternut squash with the olive oil and a pinch of salt and pepper. Spread evenly on the baking sheet.
- Roast for about 30-40 minutes, tossing every 10 minutes or until the squash is fork tender. Let cool.
- Whisk together all of the dressing ingredients until emulsified.
- In a large bowl toss the roasted squash, mixed greens, cranberries, shallot, apple, and pumpkin seeds with desired amount of dressing.
- Once tossed, dish up and enjoy!
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