Servings: 4 (click to scale)
Ingredients
For the Roasted Butternut Squash
- 16 ounce butternut squash diced
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 2 tsp olive oil
For the Maple Cider Vinaigrette
- 2 tsp maple syrup
- 2 tsp 100% apple juice
- 3/4 cup balsamic vinaigrette
- 1/4 tsp fresh rosemary chopped
For the Salad
- 6 cup spring mix lettuce
- 1/4 cup pumpkin seeds roasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
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Instructions
For the Roasted Butternut Squash
- Preheat the oven to 425°F degrees. Line the baking sheet(s) with parchment paper. Place the diced butternut squash into a mixing bowl. Toss with the pepper, salt, and oil. Spread out the vegetables in a single layer on the baking sheets, careful not to crowd the baking sheet. Roast until fork-tender and golden brown, about 25 minutes.
For the Maple Cider Vinaigrette
- Combine the maple syrup, apple juice, dressing, and rosemary in a blender. Blend on medium speed until smooth. Hold cold until ready to serve.
To assemble each Salad
- In a large bowl, arrange 1-1/2 cups of spring mix into the bottom of a bowl, top with 1/2 cup of roasted butternut squash, 1 Tbsp of roasted pumpkin seeds, 1 Tbsp dried cranberries, and 1 Tbsp feta cheese crumbles.
- Serve with 2 oz. maple cider vinaigrette.
Nutrition
Calories: 209kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Sodium: 271mg | Fiber: 4g
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