Harvest Squash Salad | Pittsburgh Moms Network
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


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

• 1 tsp Dijon mustard
•1 Tbsp pure maple syrup
•2 Tbsp balsamic vinegar
•2 Tbsp Olive Oil
•1/8 tsp sea salt
•head of romaine or your choice
•6oz container blackberries
•1/4 cup goat cheese
•1/4 cup dried cranberries

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


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