ROASTED BUTTERNUT SQUASH SALAD
  
RECIPE

INGREDIENTS

FOR SALAD

1/4 cup pumpkin seeds toasted
2 small butternut squash
6-7oz mixed winter green or arugula
1 1/2 tbsp olive oil
1/2 tsp red chili flakes
1/2 tbsp thyme minced
1 tsp rosemary minced
3 1/2oz of goat cheese (optional)
Sea salt and freshly ground pepper to taste

PREPARATION

INSTRUCTIONS FOR SALAD

1. Preheat oven to 450°.Cut butternut squash in half and scrape out seeds.

2. On a large baking sheet with parchment paper layout butternut squash half’s Side by side drizzle with olive oil and sprinkles rosemary, thyme, red chili flakes and salt and pepper to taste.

3. Roast butternut squash until tender (about 35 to 45 minutes depending on size) ; let them cool to room temperature.

4. In a large bowl add 1 tbsp of maple balsamic vinaigrette season with salt and pepper to taste. Add mix winter greens or arugula, toss to lightly coat with vinaigrette.

5. To serve, divide squash, skin side down, among plates ; please dressed salad on top of each half and drizzled with extra maple balsamic vinaigrette and top with toasted pumpkin seeds in crumbled goat cheese.


INGREDIENTS

FOR VINAIGRETTE

1/4 cup olive oil
1/4 cup balsamic vinaigrette
1/2 Tbsp fresh thyme minced or sage minced
1/4 tsp red chili flakes
3 Tbsp maple syrup
1/2 Tbsp dijon mustard
Sea salt and freshly ground pepper to taste




PREPARATION

INSTRUCTIONS FOR VINAIGRETTE

1. Add all ingredients to blender except for olive oil. Blend ingredients on medium setting then slowly pour olive oil into blender until vinaigrette is emulsified.

2. Pour vinaigrette into mason jar and set aside until preparation of salad.

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