Description
Enjoy an autumn blend of roasted butternut squash, crisp apples, and a medley of fresh greens with this delightful Butternut Squash Salad.
Ingredients
Units
Scale
For the Squash:
- 1 butternut squash, peeled and cubed
- 2 - 3 small apples, unpeeled or peeled and cubed
- 2 tsp. olive oil
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. coarse black pepper
- 1 sheet pan
- 1 large sheet of parchment paper
For the Salad:
- 3 cups of your favorite salad greens (I used baby spinach leaves)
- 1/4 red onion, sliced thin
- 1/4 cup raisins
- Handful of chopped toasted pecans (about 2 tbs.)
- Handful of pumpkin seeds (about 2 tbs.)
- Andria's Salad Dressing - or your favorite salad dressing
Instructions
For the Squash:
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper. Set aside.
- Combine the cubed squash and apples in a large bowl.
- Drizzle with the olive oil and then sprinkle with the seasoning mixture and toss.
- Place on the prepared sheet pan and bake for 30 - 40 minutes until slightly golden and fork tender.
- Let cool.
For the Salad:
- Place the salad greens on a platter and top with the cooled squash and apples.
- Top with the raisins, pecans, pumpkin seeds and sliced onions.
- Drizzle with the salad dressing and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
