Roasted Butternut Squash Salad
This roasted butternut squash is easy to make and is a wonderful combination of textures and flavors.
Equipment
- 1 Half Pan Sheet
Ingredients
- 2 lb Diced Butternut Squash
- ¼ cup Dried Unsweetened Cranberries
- ½ cup Fresh Pomegranate Seeds
- 2 cups Baby Spinach
- 12 Pecans raw or toasted, roughly chopped
- 1 medium Apple washed and chopped
- ⅓ cup Goat Cheese optional, skip if making it vegan
- 1 ½ teaspoon Cinnamon Powder
- 1 teaspoon Salt
- ½ teaspoon Chilli Lime Seasoning sub with lime juice + chilli flakes
- 3 tablespoon Fresh Sage chopped
- ¼ cup Apple Cider Vinegar
- 2 tablespoon Avocado Oil
Ingredients for Dressing
- 3 tablespoon Olive Oil
- 4 tablespoon Apple Cider Vinegar
- 2 teaspoon Honey
- 1 teaspoon Salt
- ½ teaspoon Chilli Lime Seasoning sub with lime juice + chilli flakes
- 1 teaspoon Garlic Powder
- 1 tablespoon Dried Herbs Mix optional
Instructions
- Preheat the oven to 350 Deg F. In a bowl , mix the butternut squash with the cinnamon, salt, chili lime seasoning, apple cider vinegar and sage. Spray or brush some avocado oil on the sheet pan. Add the butternut squash and roast in the oven for 40-45 minutes until golden brown.
- In the meanwhile prep all the other ingredients and place in a large mixing bowl. Add the ingredients for the dressing and mix well. Pour in to a small pitcher or dispenser.
- Once the butternut squash is done, remove from the oven and let it cool down for 5 minutes. Now add this to the remaining ingredients and mix gently. Serve alongside the dressing.
Notes
- All nutritional information provided is only approximate and are not exact values.