Winter Squash Salad
Warm roasted butternut squash with apples, candied pecans and orange vinaigrette, because there's no reason not to eat a salad in the winter.
Ingredients
- ½ cup (118 ml) orange juice
- ½ teaspoon orange zest
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- Pinch ground black pepper
- 1 teaspoon honey
- ⅓ cup (78 ml) extra virgin olive oil
- 6 ounces toasted or glazed pecans
- 1 ½ pounds (680 grams) butternut squash
- Olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon dried sage
- 2 large honey crisp apples sliced
- 1 ounce 28 grams blue cheese, crumbled
- 6 ounces fresh spinach
Instructions
- Preheat oven to 375°F/190°C.
- To a small mixing bowl add the orange juice, orange zest, vinegar, salt, pepper and honey. While whisking, drizzle in the olive oil until mixed. Set aside.
- Cut the butternut squash into 1/4-inch thick slices, cut the slices in half and take out the seeds. Arrange the slices on a baking sheet and drizzle with olive oil.
- Mix the salt, pepper and dried sage together and sprinkle over the butternut squash. Use your hands to rub, making sure both sides are covered.
- Roast in the oven for 25 minutes, or until tender. Set aside to cool.
- In a large mixing bowl, add the spinach and drizzle with the vinaigrette, toss to coat.
- Serve the spinach topped with the butternut squash, pecans, sliced apple and crumbled blue cheese.
- Drizzle more vinaigrette if needed.
Video
Nutrition
Calories: 377kcal | Carbohydrates: 38g | Protein: 4g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 399mg