Roasted Butternut, Apple & Pecan Salad
I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!
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INGREDIENTS
Nutrition- 2lbs butternut squash, peeled, seeded, and cubed
- 5
- 2teaspoons canola oil
- 1tablespoon pumpkin pie spice
- 3⁄4cup red wine vinegar
- 1⁄2cup pure maple syrup
- 1⁄2
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DIRECTIONS
- Preheat oven to 400°F.
- Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
- Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
- In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
- Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
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