Roasted Butternut Squash Salad Recipe
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Cook Time
35 minutes
Are you looking for a healthy and flavorful salad recipe that will satisfy your taste buds and nourish your body? Look no further than this mouthwatering Roasted Butternut Squash Salad. Packed with vitamins, minerals, and fiber, this salad is not only delicious but also incredibly nutritious. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will impress your family and friends. Let's dive into the details of this delectable dish!
Ingredients
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Butternut Squash, medium approx. 2 1/2 lbs.
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1/8 tsp. + 1/8 tsp of Spicelopedia Peri-Peri Chicken Seasoning
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6 each, cut in Half of Tr-Colored Organic Cherry Tomatoes
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6 cups of Mixed Baby Spinach and Spring Salad Greens
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3 tbsp of Honey (Wildflower if possible)
- Salt
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3 Tbsp. + 2 tsp of Olive Oil
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½ cups of Candied Pecans, broken in half
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1 tbsp of Fresh lemon Juice
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½ cups of Dried Cherries or Cranberries
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1 tbsp of Anaheim Cili Peppers, chopped (optional)
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1 tbsp of Fresh Lemon Juice
Directions
Arrange squash halves, cut-side up on a baking sheet. Brush each half with 1 tsp. oil and sprinkle with salt and 1/8 tsp. the Per-Peri Seasoning. Roast at 375 degrees 45 minutes-1 hour or until tender. Set aside to cool completely.
- Peel the squash and cut into 1-inch pieces.
- In a small mixing bowl whisk together the honey, chili peppers, lemon juice, and 3 tbsp. of olive oil.
- Toss the greens and tomatoes in a bowl with half the dressing and the squash cubes with the remaining dressing.
- Plate salad and top with roasted squash. Sprinkle with the dried fruit and candied pecans.