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Pecan Salad with Honey Vinaigrette
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Description
Fall’s almost here. Embrace the seasonal change with this salad for one!
Ingredients
- FOR THE DRESSING:
- 1 teaspoon Extra Virgin Olive Oil
- ½ teaspoons Red Wine Vinegar
- ⅛ teaspoons Dijon Mustard
- ⅛ teaspoons Honey
- Pinch Of Salt And Pepper
- FOR THE SALAD:
- 1 cup Cubed Squash (Any Kind Will Work; I Used Acorn)
- 1 teaspoon Olive Oil
- Salt And Pepper
- Handful Of Salad Greens
- 1 Tablespoon Crumbled Blue Cheese
- 1 Tablespoon Pecans
Preparation
1. Whisk all of the dressing ingredients together in a small bowl. Set aside.
2. Meanwhile, preheat your oven to 450ºF. Toss the cubed squash with the olive oil and a pinch of salt and pepper. Roast for 10-15 minutes, or until golden.
3. Toss the salad greens, roasted squash, blue cheese, and pecans together. Drizzle the honey vinaigrette over the top. Enjoy!
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