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Roasted Butternut Squash Salad

A fresh but comforting bowl of salad. Perfect for the transition out of summer into the fall season.

 

*Notes

Customize your salad dressing according to your taste. Feel free to add more sweetener, S+P, etc.

Other dried fruit, seeds (sunflower) and nuts (almonds, pine nuts) work well in this recipe.

Try using local pineapple vinegar instead of apple cider vinegar!

Roasted Butternut Squash Salad
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Rating: 0
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Prep Time
10 minutes
Cook Time
30 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Roasted Butternut Squash Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Prep Time
10 minutes
Cook Time
30 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
  • 1 butternut squash peeled with seeds removed + cubed 1/2 inch, Ho farms
  • 1 bag lettuce Kunia Country Farms
  • 2 Tbsp onion diced
  • 1/4 cup raisins or cranberries
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp maple syrup
  • 1 Tbsp apple cider vinegar or local pineapple vinegar
  • 2 tsp dijon mustard
  • 1 Tbsp olive oil
  • 2 Tbsp water
  • salt + pepper to taste
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees F. Line a roasting pan with parchment paper, Silpat, or lightly grease your pan.
  2. Roast Squash: Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Remove from oven and let cool a bit.
  3. Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add in water, onion, salt & pepper and whisk again until combined. Set aside.
  4. Assemble: Fill your serving dish with salad of choice, add butternut squash, top with raisins and pepitas. Drizzle your dressing over top and serve.
Recipe Notes

Recipe adapted from: simple-veganista.com

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