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Roasted Butternut Squash Salad Recipe

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This recipe for Roasted Butternut Squash Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
32 ounces cubed butternut squash, (approx ¾" thick)
16 ounces Brussels sprouts, (trimmed & halved)
2 tablespoons olive or avocado oil
1 cup raw pecans
4-5 mandarin oranges, (peeled & segmented)
½ cup pomegranate seeds

Dressing:
¼ cup olive or avocado oil
1 tablespoon balsamic vinegar
½ teaspoon sea salt
¼ teaspoon fresh cracked pepper
½ teaspoon stone ground mustard
1 teaspoon maple syrup
Directions:
Directions:
Salad:
Preheat oven to 425º.
Toss squash and brussels sprouts in oil. Transfer to lightly oiled rimmed baking sheet. Roast for 35-40 minutes or until browned and tender (gently flip once while roasting). Add the pecans during the last 2-3 minutes.
Let cool then stir in oranges and pomegranate seeds.
Toss with dressing. Salt and pepper to taste.

Dressing
Mix all dressing ingredients. Whisk until fully combined.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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