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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Butternut Squash Salad

4.0

1 medium butternut squash

2 tbs olive oil

1 tbs maple syrup

Salt + pepper (to taste)

5 oz prosciutto

5 oz mixed greens

3 oz baby arugula

1 pomegranate, (cleaned)

1 avocado, (sliced)

½ cup pecans

3 oz parmesan cheese

¼ cup fresh chives, (chopped)

¼ cup olive oil

2 tbs balsamic vinegar

1 tbs honey

Salt + pepper (to taste)

Preheat oven to 400°F. Stem, peel, and deseed your squash. Cut into small chunks (not cubed, not too big to fit into a bite). Toss them with olive oil, maple syrup, salt and pepper to taste. Spread them out an a baking sheet and roast for 25-30 minutes or until fork tender.
In the 400°F oven, bake your prosciutto. Twist the slices into small roses and bake for 15 minutes or until they are crispy. Watch them because they can burn easily.
Toast your pecans in a small pan on medium heat, for a few minutes, stirring occasionally. Watch them, they can burn easily.
Whisk together all of the ingredients. Taste and adjust honey or balsamic according to your palate.

Course🍚Side Dish

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 36 weeks ago

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