Butternut Squash Salad with Mixed Greens
A colorful butternut squash salad with mixed greens, dried cranberries, roasted pecans and red onion rings. A creamy sweet/tangy vinaigrette toss the salad together.
Servings: 4 -6 Servings
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 2 cups romaine lettuce
- 5 ounces arugula 1 container
- 1 cup Frisée lettuce packed torn, or Belgian endive
- 1/4 medium red onion thinly sliced
- 1 cup dried cranberries
- 1/2 cup roasted pecans
- 1/3 cup Creamy Orange Champagne Vinaigrette 5-6Tablespoons
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- Peel the butternut squash and cut into 1/2-inch cubes, place in a bowl, drizzle with olive oil and toss to combine.
- Spread the butternut cubes on the baking sheet, sprinkle with salt and pepper; then transfer to the oven. Roast for 12-15 minutes, until tender but still firm, stirring at the half-way point. Remove from the oven and allow to cool on the pan.
- Rinse the salad greens in cold water and spin dry. Tear the romaine into bite-size pieces and add to a large salad bowl with the arugula, frisée or Belgian endive.
- Add the cooled butternut squash cubes, onion slices, dried cranberries and the pecans.
- Drizzle the vinaigrette on the salad and gently toss to combine.
Notes
- If cutting larger cubes of butternut squash increase the roasting time. Do not over-cook the squash, they should be slightly firm when added to the salad.
- Different varieties of lettuce and greens may be used. Choose the sturdy greens such as kale, spinach and romaine as the lighter lettuces are too delicate for this salad.
Nutrition
Serving: 1 | Calories: 218kcal | Carbohydrates: 43g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 248mg | Fiber: 8g | Sugar: 25g
