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Roasted Butternut Squash Salad

March 30, 2015 by Dawna Stone

Roasted Butternut Squash Salad
Servings
4
Servings
4
Roasted Butternut Squash Salad
Servings
4
Servings
4
Ingredients
Salad
  • 1 medium butternut squashpeeled, seeded, and cubed
  • 2tablespoons extra virgin olive oil
  • 1teaspoon salt
  • 1bunch (approximately 4 cups) spinachwashed, trimmed, and drained
  • 1/4cup dried cherries
  • 1/4cup sliced almonds
Dressing
  • 1/4cup white balsamic
  • 1/2cup extra virgin olive oil
  • 1teaspoon dried rosemary
  • 1/2teaspoon sea salt
  • 1/4teaspoon black pepper
Servings:
Instructions
For the Dressing
  1. In a small bowl whisk together the balsamic, olive oil, rosemary, salt and pepper and set aside.
  2. Preheat oven to 425°F
  3. In a medium bowl combine squash, oil and salt and toss thoroughly to coat.
  4. Arrange the squash on a baking dish and roast for 30-35 minutes or until squash is tender and lightly browned.
  5. In a large bowl combine the spinach, cherries, almonds and slightly cooled squash. Divide among 4 plates, drizzle with dressing and serve.
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Filed Under: Dairy-Free, Gluten-Free, Recipes, Salads, Vegan, Vegetarian, Wheat-Free

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