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Laura2 on 12.12.2011
I really liked this salad. I only had fontanela cheese, so that’s what I used. But very good!
Butternut Squash Salad
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Description
A delicious autumn salad with a great combination of flavors!
Ingredients
- FOR THE DRESSING:
- 1 Tablespoon Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Low-fat Mayonnaise
- ¼ teaspoons Mustard
- Salt And Pepper, to taste
- FOR THE SALAD:
- ½ pounds Butternut Squash, Peeled And Cut Into Bite Size Pieces
- 1 Tablespoon Olive Oil
- 1 Tablespoon Maple Syrup
- Salt And Pepper, to taste
- ¼ cups Walnuts
- 2 cups Mixed Salad Greens
- ¼ cups Goat Cheese Crumbled
Preparation
In a bowl, toss the squash pieces in the olive oil and maple syrup. Then sprinkle with salt and a generous amount of pepper. Place on a baking sheet and roast in a 400 degree F oven for about 20 minutes, then flip the squash and return to the oven for an additional 15 to 20 minutes or until the squash is lightly golden brown. Remove from the oven and cool to room temperature.
Toast the walnuts by sprinkling them on a baking sheet and roasting in a 400 degree F oven for 5 – 7 minutes, toss them, and return to the oven for an additional 5 – 7 minutes. Remove from the oven and allow to cool then coarsely chop them.
Whisk together the dressing ingredients and toss it with the salad greens in a serving bowl. Add the squash and top with the crumbled goat cheese and chopped walnuts.
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