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Cranberry Squash Salad
Serves 4
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Ingredients:
| 1 small butternut squash, peeled & diced |
| 1 cup fresh cranberries |
| 2 cups chopped fresh spinach or arugula |
| 1 cup chopped pecans |
| 1/4 red onion, jullienned |
| Olive oil |
| 1 teaspoon feta or goat cheese before serving, optional |
| Salt, to taste |
| Pepper, to taste |
- In bowl combine squash, cranberries, onion, oil, salt & pepper. Spread all on baking sheet and bake at 375 degrees F until golden brown, about 25 minutes.
- While that is baking make your warm dressing.
- Remove squash mixture and cool to room temperature.
- Toast pecans in oven for 10 minutes, remove and cool. In mixing bowl combine all squash, nuts, spinach and dressing. Serve immediately!
| 1/3 cup olive oil |
| 1/3 cup maple syrup |
| 1/2 shallot, minced |
| 1/4 cup apple cider vinegar |
| 2 tsp Dijon mustard |
- Combine all ingredients in saucepan and warm through but do not boil.
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