Roasted Vegetable Salad - Kidney Kitchen
Roasted Vegetable Salad Mild and flavorful squash, crunchy apple, sweet carrots, and cranberry. What’s not to love?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- 2 cups butternut squash, cut into ½-inch cubes
- 1 cup carrots, sliced
- ¼ teaspoon white pepper
- ¼ ground cinnamon
- ¼ teaspoon sea (kosher) salt
- 2 teaspoons oil and 1 tablespoon oil, divided
- 1 tablespoon lemon juice (may use apple cider vinegar)
- 1 tablespoon dried cranberries
- ½ cup sweet-tangy apple, diced
- 1 ounce no salt added dry roasted cashews, chopped fine
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