Butternut Squash Salad

Ingredients

Salad

  • 32 ounces Cubed Butternut Squash, (approx 3/4" thick)
  • 16 ounces Brussels Sprouts, (trimmed & halved)
  • 2 Tablespoons Olive or Avocado Oil
  • 1 Cup Raw Pecans
  • 4-5 Mandarin Oranges, (peeled & Segmented)
  • 1/2 Cup Pomegranate Seeds

Dressing

  • 1/4 Cup Olive or Avocado Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Fresh Cracked Pepper
  • 1/2 teaspoon Stone Ground Mustard
  • 1 teaspoon Maple Syrup, (omit for Whole30 compliant)

Instructions

Salad

  1. Preheat oven to 425ºF
  2. Toss squash and brussels sprouts in oil. Transfer to lightly oiled rimmed baking sheet. Roast for 35-40 minutes or until browned and tender (gently flip once while roasting). Add the pecans during the last 2-3 minutes.
  3. Let cool then stir in oranges and pomegranate seeds.
  4. Toss with dressing. Salt and pepper to taste.

Dressing

  1. Mix all dressing ingredients. Whisk until fully combined.

 

Author: https://wonkywonderful.com/butternut-squash-salad/

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