Roasted Squash And Candied Pecan Salad With Cider Vinaigrette

13 faves
More from this source
Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
472
FAT
114%
CHOL
6%
SOD
75%
Uploaded by: Parade Magazine Magazine

Comments

Add a comment

Ingredients for 4 servings

1 small (1-lb) butternut or acorn squash, peeled and diced into ¾-inch cubes

1 Tbsp extra virgin olive oil

1 tsp salt, divided

½ tsp black pepper

1 Tbsp very hot water

¼ cup light brown sugar

½ cup pecan halves

6 oz mixed greens

2 oz parmesan cheese, grated into slivers

3 Tbsp apple cider vinegar

1 Tbsp pure maple syrup

1 tsp Dijon mustard

½ tsp salt

½ tsp freshly ground black pepper

⅓ cup extra virgin olive oil

You might also like

Candied Pecan And Persimmon Herb Salad With Pom...
What Katie Ate
Apple, Pear And Candied Pecan Salad
Whole Foods Market
Bibb Lettuce Salad With Persimmons And Candied...
Epicurious
Candied Pecan, Pear, And Spinach Salad
Sunset
Kale Salad With Apples, Fennel, And Candied Pecans
Cook Smarts
Kale & Apple Salad With Pancetta And Candied Pe...
Food & Wine
Arugula Salad With Roasted Butternut Squash, Cr...
Saveur
Butter Lettuce Salad With Blood Orange Vinaigre...
AmazonFresh Kitchen
Mango And Avocado Salad With Spiced Candied Pecans
Every Day with Rachael Ray
Black Pepper-Chèvre Pastries On Mixed Winter Gr...
Coastal Living