Looking for something different and delicious to make for Thanksgiving dinner? I have the perfect recipe for you. Check out this Harvest Squash Salad that was shared by fellow Pittsburgh mom, Debbi of @themomchef1. This salad is packed with fiber, antioxidants, healthy fats & looks and tastes great!
Harvest Squash Salad
Ingredients: – For Butternut Squash •1/2 butternut squash, cubed •1.5 Tbsp Olive Oil • Salt and Pepper, to taste – For Nut/Seed Combo •1 cup raw pecans •1 cup raw pumpkin seeds •1.5 Tbsp pure maple syrup •1/8 tsp sea salt – Dressing • 1 tsp Dijon mustard •1 Tbsp pure maple syrup •2 Tbsp balsamic vinegar •2 Tbsp Olive Oil •1/8 tsp sea salt
Salad •head of romaine or your choice •6oz container blackberries •1/4 cup goat cheese •1/4 cup dried cranberries – #DEATs: For Butternut Squash : 1. Preheat 400 oven & spray baking sheet with olive oil spray 2. Spread cubed butternut squash on sheet & toss with olive oil, salt and pepper. Spread evenly on baking sheet. 3. Place in oven for 20-25 min – Nut Combo: 1. Prepare baking sheet with olive oil spray 2. Place nuts, seeds, maple syrup & sea salt in medium bowl. Toss until even coated. Spread evenly on baking sheet. 3. Roast for 8 min at 400. You can roast the nuts in the oven with the squash! – For Dressing: Add all ingredients into mason jar and shake or whisk in a bowl. – For Salad Add roasted butternut squash, nuts over large bowl of salad greens. Top with goat cheese, dried cranberries, blackberries and dressing. Toss and serve this beauty! – Adapted from fitfoodie
