Roasted Butternut Squash Salad
Roasted Butternut Squash Salad - To balance indulgent eats with healthier choices, add this Roasted Butternut Squash Salad for supper featuring roasted vegetables, cranberries and toasted walnuts...
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
- Salad greens bowl
Ingredients
- 8 cups butternut squash, cubed
- 1 cup walnuts, toasted
- 1 large onion, large chop (about 2 cups)
- 1 tablespoon rosemary, finely minced
- 1 1/2 tablespoons plus 1 teaspoon olive oil, separated
- Salt and freshly ground pepper, to season
- 1 cup dried cranberries
- Chives, for garnish
- 4 cups greens (kale, arugula, mustard, etc.) (optional)
- Vinaigrette Dressing
- 4 tablespoons apple cider vinegar
- 1 tablespoon shallot, finely minced
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
- 4 tablespoons walnut oil
- Salt
- freshly ground pepper
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