Winter Squash Salad with Apple Vinaigrette
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 salads
 
Ingredients
  • 1 butternut squash, peeled and cubed
  • 12-15 brussels sprouts, end chopped off and sliced in half
  • 2 tbs balsamic vineger
  • 1 cup pecans, coarsely chopped
  • ¼ cup dried cranberries
  • 1 bag mixed lettuce, preferred type
  • Apple vinaigrette dressing:
  • ½ cup apple sauce
  • 3 tbs apple cider vinegar
  • 2 tbs agave
  • 1 tbs water
Instructions
  1. Preheat oven to 400 degrees. Evenly layer butternut squash on a cookie sheet and drizzle with olive oil, dash with salt and pepper.
  2. Toss halved brussels sprouts in a large drizzle of olive oil with the balsamic vinegar, dash of salt and pepper and layer evenly on a second cookie sheet.
  3. Place both sheets in oven on two racks, butternut squash on top. Roast for 20 minutes, checking occasionally. Switch the veggies onto opposite racks and roast for another 10 minutes.
  4. Take out of oven and allow to cool.
  5. While veggies are roasting, combing dressing ingredients into a bullet blender (or regular sized blender. Blend, then taste. If you want sweeter add agave if you want more tangy ass more vinegar.Set aside.
  6. Once roasted veggies have mostly cooled, assemble your salad. Add lettuce, cranberries, brussels sprouts, squash, pecans and then drizzle with dressing. Enjoy!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/winter-squash-salad-with-apple-vinaigrette/