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
1/4 cup Olive Oil
6 oz. Feta
5 oz. Mixed Greens
Salt, as needed
Black Pepper, as needed(Nutritional facts 183 calories, 15.07 g fat, 10.78 g carbohydrates, 3.75 g protein, 13 mg cholesterol, 263 mg sodium)
How to cook
Preheat oven to 400°F
Preheat oven to 400°F.
Gather your ingredients.
ROAST BUTTERNUT SQUASH
Pour the honey in a large mixing bowl.
Add the cinnamon. Mix the cinnamon into the honey.
Add the diced butternut squash.
Add the chopped pecans. Mix well to coat the squash and nuts in honey and cinnamon.
Line a baking dish with parchment. I used a 13" x 9" casserole dish but a baking sheet or similar dish will work fine.
Spread the squash mixture out in the baking dish.
Bake for about 60 minutes, or until squash is tender.
ASSEMBLE THE SALAD
Pour the olive oil into a large mixing bowl.
Add the juice of 1 lemon.
Add the roasted squash.
Add the crumbled feta.
Season as needed with salt and freshly ground black pepper.
Toss with mixed greens.