Roasted Butternut Squash Salad
Serves 1
Directions
- 1Make roasted garlic rosemary pecans for crunch.
- 2Caramelize butternut squash and shallot in the oven with olive oil.
- 3While squash roasts, add olive oil, apple cider vinegar, maple syrup, Dijon, and garlic to a jar and shake until emulsified to make the cider vinaigrette.
- 4Combine the roasted squash with tender leafy greens, chickpeas, plant-based feta, and the roasted pecans.
Ingredients
- butternut squash
- shallot
- olive oil
- garlic rosemary pecans
- tender leafy greens
- chickpeas
- plant-based feta
- olive oil
- apple cider vinegar
- maple syrup
- Dijon
- garlic
Equipment
ovenjar
Tips
- Add a cooked element to salads to make them more filling.
- Consider making garlic rosemary pecans for extra flavor and crunch, which can be used in other salads too.
Related recipes
Fall Honeycrisp Crunch Salad
Greek · Salad
Griddled chicken thighs with chickpeas and watermelon salad
Greek · Salad
Greek Potato Salad
Greek · Salad
Dill Pickle Protein Pasta Salad
Greek · Salad
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad