Autumn Squash Salad

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 10/15/2019, viewed by 808 , 0 Comments
yield4 portionstotal time70m

A 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

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Preheat oven to 400°F

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Gather your ingredients.

ROAST BUTTERNUT SQUASH

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Pour the honey in a large mixing bowl.

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Add the cinnamon. Mix the cinnamon into the honey.

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Add the diced butternut squash.

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innamon.

Add the chopped pecans. Mix well to coat the squash and nuts in honey and cinnamon.

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aking sheet or similar dish will work fine.

Line a baking dish with parchment. I used a 13" x 9" casserole dish but a baking sheet or similar dish will work fine.

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Spread the squash mixture out in the baking dish.

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Bake for about 60 minutes, or until squash is tender.

ASSEMBLE THE SALAD

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Pour the olive oil into a large mixing bowl.

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Add the juice of 1 lemon.

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Add the roasted squash.

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Add the crumbled feta.

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Season as needed with salt and freshly ground black pepper.

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Toss with mixed greens.

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