Fall Salad with Orange Cinnamon Vinaigrette Recipe
Easy Fall Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar. Perfect for a lighter dish at Thanksgiving!
Keywords
- Easy
- Low-Fat
- Peanut-Free
- Fish-Free
- Cheese
- Oven
- Grain-Free
- Beginner
- Low Salt
- Egg-Free
- Soy-Free
- Tomato-Free
- Low-Sugar
- Pescatarian
- Gluten-Free
- Lunch
- Healthy
- Shellfish-Free
- Dinner
- Fall
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Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Serving bowl
- Measuring spoon
Ingredients
- 20 ounces Butternut Squash
- to taste Ground Cinnamon
- to taste Salt
- 2 heads Romaine Lettuce
- to taste Pomegranate Seeds
- to taste Sliced Almonds
- to taste Gorgonzola Cheese
- 2 Orange
- 2 tablespoons Olive Oil
- 1 tablespoon Maple Syrup
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- as needed Nonstick Cooking Spray
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