Roasted Butternut Squash Salad

Roasted Butternut Squash Salad
  • Prep: 20 minutes
  • Cook: 25 minutes
  • Serves: 6 - 8
    • Salad:
    • 2 cups. raw, peeled butternut squash cut into 1/2" cubes
    • 2 cups. prepared quinoa, cooled
    • 1/2 cup. Roasted Pumpkin Pepitas
    • 1/2 cup. shaved Asiago
    • 6 cups. baby kale or mixed greens, washed and dried
    • Pinch of sea salt
      • Dressing:
      • 1/2 cup. + 2 tbsps. Blood Orange Fused Olive Oil
      • 1/3 cup. + 2 tbsps. Cranberry Pear White Balsamic 
      • 2 tbsps. minced shallots
      • 2 tbsps. Dijon mustard 
      • Sea salt and freshly ground pepper to taste.

      Preheat oven to 400° F.

      In a large bowl, whisk 2 tablespoons of balsamic. Add cubed butternut squash and toss to coat. Place the butternut squash in a single layer on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.

      In a blender or food processor, add all remaining dressing ingredients. Process to combine well, and adjust seasoning accordingly.


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