Roasted Butternut Squash and Apple Salad
One of my favorite methods for preparing vegetables is roasting them (it brings out a lovely nuttiness). And one of my favorite salads that uses roasted
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 thefancypantskitchen.com.
Cooking tools:
- Oven
- Baking sheet
- Silicone baking mat
- Aluminum foil
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Serving bowl
- Spoon
- Salad tongs
- Peeler
- Kitchen timer
Ingredients
- 1 butternut squash, peeled, seeded and cut into bite-size pieces
- 2 tbsp extra-virgin olive oil
- 1 tsp salt
- 6 oz (about 9 cups) mixed baby greens
- 1 apple, such as Fuji, Gala , Opal or Honeycrisp, cored and sliced
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp lemon juice
- 1 tbsp fig preserves
- Kosher salt
- freshly ground pepper
- 5 oz goat cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup pomegranate seeds
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