Honey-Nut Butternut Squash Salad - Edible Dallas and Fort Worth
Honey-infused butternut squash with toasted pecans and dried cranberries in a sweet-tart dressing, perfect for fall. Serves 4.
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Whisk
- Refrigerator
- Serving platter
Ingredients
- 1 medium butternut squash (about 4 cups) peeled, seeded and cubed
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Sea salt
- fresh ground black pepper
- ½ cup dried cranberries
- ½ cup toasted pecans
- 2 tablespoons honey
- ¼ cup crumbled goat cheese
- Salad greens (we like a mix of arugula and bitter frisee)
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