Preparing a roasted butternut squash salad is the best idea you will stumble upon this week. This fresh recipe takes a total of 25 minutes. The ingredients are very easy to find, which means anyone can make it. Feel free to add all your favorite toppings to the mix.
Ingredients:
- 2 cups chopped baby spinach or arugula
- 1 medium-sized butternut squash, peeled and cubed
- 1/4 cup raw pecans
- 1/4 cup dried cranberries
- 3-4 tablespoons olive oil
- sea salt and black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
Instructions:
- Set the oven to 400 F degrees and prepare a rack. Put it in the center of the oven to roast the butternut squash.
- Use 1 1/2 teaspoons olive oil, 1/2 teaspoon pepper, and 1 teaspoon sea salt mixed with the cubes of squash. Leave it in for 15 to 20 minutes.
- In the meantime, cook the pecans in a skillet.
- Next, combine them with 2 tablespoons brown sugar, 1 tablespoon olive oil, and a little salt. Cook them for 1 more minute.
- Cut the spinach or arugula and add the greens to a bowl.
- Mix in the cranberries, then add the butternut squash.
- Top the butternut squash salad with pecans, 1 tablespoon balsamic vinegar, and 1 tablespoon olive oil. Toss the salad and serve it right away. Enjoy!
