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Roasted Butternut Squash Salad

by Livestrong_Recipes  |  Jan 5, 2017

Roasted Butternut Squash Salad
  1. PREP
  2. 15 m
  • COOK
  • 28 m
  • TOTAL
  • 43 m

This festive salad adds cheer to any drab winter day. It’s full of colors, textures and good-for-you vegetables. And while it boasts complex flavors, this vegan salad recipe is actually a cinch to make.

INGREDIENTS

SERVES 4

  • 3 tbsp Olive Oil, Extra Virgin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Spices & Seasonings, Ground Cayenne Pepper
  • 1 lb Diced Butternut Squash
  • 3 tbsp cider vinegar
  • 2 tbsp Pure Maple Syrup
  • 1/4 tsp Ground Black Pepper
  • 5 oz Baby Arugula, Fresh
  • 1/3 cup Roasted & Salted Shelled Pistachios
  • 1/3 cup Dried Cranberries

DIRECTIONS

1 Preheat oven to 450°F.
2 Whisk together 2 tablespoons of the oil, salt, and cayenne in a medium bowl. Add diced squash, toss to combine, and transfer in a single layer onto an unbleached parchment paper-lined large baking sheet. Roast until cooked through and lightly browned, about 28 minutes.
3 Meanwhile, in a liquid measuring cup, whisk together the vinegar, maple syrup, black pepper, and remaining 1 tablespoon oil.
4 Place the arugula onto individual plates. Top with the roasted butternut squash, drizzle with the maple vinaigrette, and sprinkle with the pistachios and cranberries.
5 Serve while squash is warm.
6 PC: Jackie Newgent