Butternut Squash & Potato Salad with Cranberry Pesto
This vegan salad is sweet and tangy with rich flavor from the roasted squash and potatoes. Makes a perfect side dish at the Thanksgiving table.
Ingredients
- 3 cups peeled, seeded & cubed (1 inch) Melissa’s butternut squash
- 3 cups peeled and cubed (1 inch) Melissa’s Dutch Yellow Potatoes
- 1 package (10 ounces) Melissa’s Pearl Onions, peeled and ends trimmed
- 2 Tablespoons olive oil, divided
- 2 ½ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 Melissa’s shallot, peeled
- 1/3 cup Melissa’s dried cranberries
- ¼ cup Melissa’s pine nuts
- Small bunch (palmful) Italian parsley
- 2 Tablespoons apple juice
- 1 Tablespoon lemon juice
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