Roasted Butternut Squash Salad with Pecans and Cranberries
Roasted Butternut Squash Salad with Pecans and Cranberries Course: Sides, Salads8 servings10 minutes25 minutesIngredients - For the salad: - 1 pound butternut
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 chefshamy.com.
Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Spoon
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- For the salad:
- 1 pound butternut squash, peeled, seeded, and cubed into 1-inch pieces
- Salt and pepper, to taste
- 1 cup pecan halves
- 3 T Chef Shamy Cinnamon Honey Butter
- 10 oz baby spinach, about 10 cups of torn leaves
- 1 cup dried cranberries
- For the dressing:
- ¼ cup olive oil
- 2 T lime juice
- 2 T honey, softened
- 1 T poppy seeds
- 1 T Dijon mustard
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