Roasted Butternut Squash Salad with Chile Vinaigrette
- Roasted Butternut Squash
- 1 (2 lb/1 kg) butternut squash, peeled and cubed
- 1/2 cup sliced red onion
- 1 garlic clove, minced
- 1 tsp thyme 5 mL
- 1 tsp marjoram 5 mL
- 2 tsp salt 10 mL
- 1 tsp ground black pepper 5 mL
- 1 tsp cinnamon 5 mL
- 1 Tbsp canola oil 15 mL
- 1/3 cup canola oil 75 ml
- 3 Tbsp balsamic vinegar 45 mL
- 1 tsp salt 5 mL
- 1/2 tsp ground black pepper 2 mL
- 1 tsp granulated sugar 5 mL
- 1 chipotle chile, seeded and chopped
- 1/4 cup roasted pumpkin seeds 60 mL
- 1/3 cup sliced red onion 75 mL
- 4 cups mixed greens 1 L
- 1. Preheat oven to 350 °F (180 °C).
- 2. In bowl, combine butternut squash with seasonings and canola oil. Stir to combine. Spread evenly on parchment-lined baking sheet. Roast for 30 minutes or until squash is fork tender. Remove from oven and cool.
- 3. To prepare vinaigrette: In bowl, whisk together all ingredients.
- 4. To serve: In large bowl, combine vinaigrette with roasted squash, pumpkin seeds, onion and mixed greens. Serve.
1 cup (250 mL)
|Total Fat||14 g|
|Saturated Fat||1.5 g|
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