Harvest Salad with Butternut Squash
A vibrant and wholesome salad celebrating the flavors of fall with roasted butternut squash, fresh spinach, and candied pecans.
Servings: 4 servings
Ingredients
Salad Ingredients
- 5 ounces Lettuce Spring Mix
- 2 pieces Red Pears, sliced
- 1.5 cups Butternut Squash, cubed and roasted Roasted and cooled
- 1 piece Green Onion, chopped
- 0.33 cup Pomegranate Seeds
- 0.33 cup Candied Pecans Found in the baking section
- 1 ounce Goat Cheese Crumbles About 1 ½ tablespoons
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Spread the cubes on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-25 minutes until tender and golden, stirring midway. Let cool.
- Step 2: While the squash is roasting, wash and dry the lettuce spring mix. In a large bowl, combine the lettuce, sliced red pears, chopped green onions, pomegranate seeds, and candied pecans.
- Step 3: Once the butternut squash has cooled, add it to the bowl with the other salad ingredients. Gently toss everything together.
- Step 4: Sprinkle the goat cheese crumbles over the salad. You can toss it lightly or leave it on top for presentation.
- Step 5: Serve fresh, or store in an airtight container in the refrigerator. Enjoy!
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Notes
Ensure the butternut squash is cooled before mixing to keep the lettuce crisp. Customize with your favorite nuts or seeds.