Maple Roasted Butternut Squash Salad with Pecans
1 medium-large Butternut squash, peeled and cut into 2” chunks
2 tbsp. Meijer olive oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes (or more if desired)
Salt and Pepper to taste
2 tbsp. pure maple syrup (or maple flavored syrup)
1/2 pound spinach or baby spinach leaves, rinsed and drained
1/4 cup pecans, chopped
1/2 cup dried cranberries (or craisins)
1 Michigan apple, unpeeled, quartered and thinly sliced
(Brush with pineapple juice to prevent browning)
1 Tbsp. Dijon-style mustard
1 Tbsp. maple syrup
1 Tbsp. honey
2 Tbsp. extra virgin olive oil
2 Tbsp. raspberry or balsamic vinegar
1. Pre-heat oven to 450 degrees.
2. Place squash on a rimmed baking sheet.
3. In a small bowl mix olive oil, garlic, red pepper, salt and black pepper. Pour over squash and mix lightly to coat.
4. Roast, turning occasionally until squash is tender (about 25 minutes).
5. Remove squash from oven, drizzle with maple syrup, toss to coat and return to oven until glazed, about 5 to 10 minutes. Remove from oven and set aside.
6. Combine spinach, pecans, cherries, and apple in a large salad bowl and set aside.
7. To prepare vinaigrette, whisk together mustard, maple syrup, honey, olive oil and vinegar in a small mixing bowl until well combined and smooth.
8. Just before serving, combine vinaigrette and salad, toss. Top with warm or room-temperature squash and serve immediately.
Nutrition Information (per serving): Calories 315, Fat 17g, Cholesterol 0mg, Sodium, 137mg, Carbohydrate 37g, Fiber 5g, Protein 4g.
Recipe source: Meijer healthy living-Greenfield Village Fall Flavors, Tina Miller, MS RD
Thu, October 14, 2010
by Healthy Living Dietitians filed under