Fall Harvest Salad With Roasted Butternut Squash
My favourite part of this recipe is the roasted butternut squash!! It gets a caramelized taste after baked and is so yummy - don’t skip it!! Optional but I also recommend roasting your pecans for about 5-10 min in the oven (350°)! P.S. the dressing makes a little extra to save in the fridge for another salad!
Fall Harvest Salad With Roasted Butternut Squash
Healthy Num Num | Michelle
Serves 2-3
Ingredients:
For the squash:
- 1 large butternut squash
- 1 tablespoon avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt + pepper to taste
For the salad:
- 2 cups mixed greens
- 1 honeycrisp apple
- 2 tablespoons pecans
- 2 tablespoons pumpkin seeds
- 2 tablespoons dried cranberries
For the honey apple cider dressing:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- Salt + pepper to taste
Directions:
Start by sautéing your chopped onion and garlic on medium low heat with your avocado oil. Cook until onions are translucent.
Add in all of the ingredients along with the onions and garlic into a high speed blender or food processor and blend until smooth.
Add in pasta water to thin if needed. Mix the sauce with your pasta and enjoy!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!