Roasted Butternut, Apple & Pecan Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed! Ingredients:
2 lbs butternut squash, peeled, seeded, and cubed |
5 granny smith apples, cored and cubed |
2 teaspoons canola oil |
1 tablespoon pumpkin pie spice |
3/4 cup red wine vinegar |
1/2 cup pure maple syrup |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 400°F.
2. Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
3. Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
4. In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
5. Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
|
|