Autumn Squash Salad
4 portions
70mA fall salad of mixed greens and honey roasted butternut squash with pecans in a simple lemon vinaigrette.
What you will need
HONEY ROASTED SQUASH
1 Tbsp Honey
1/2 tsp Cinnamon
20 oz. diced Butternut Squash
1 cup Pecans
SALAD
1/4 cup Olive Oil
1 Lemon
6 oz. Feta
5 oz. Mixed Greens
Salt, as needed
Black Pepper, as needed
(Nutritional facts 158 calories, 12.18 g fat, 10.72 g carbohydrates, 3.77 g protein, 15 mg cholesterol, 302 mg sodium)How to cook
1
2
Preheat oven to 400°F
3
Gather your ingredients.
ROAST BUTTERNUT SQUASH
1
Pour the honey in a large mixing bowl.
2
Add the cinnamon. Mix the cinnamon into the honey.
3
Add the diced butternut squash.
4
Add the chopped pecans. Mix well to coat the squash and nuts in honey and cinnamon.
5
Line a baking dish with parchment. I used a 13" x 9" casserole dish but a baking sheet or similar dish will work fine.
6
Spread the squash mixture out in the baking dish.
7
Bake for about 60 minutes, or until squash is tender.
ASSEMBLE THE SALAD
1
Pour the olive oil into a large mixing bowl.
2
Add the juice of 1 lemon.
3
Add the roasted squash.
4
Add the crumbled feta.
5
Season as needed with salt and freshly ground black pepper.
6
Toss with mixed greens.
7
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