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Roasted Butternut Squash Salad
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Brief Description
Roasted butternut squash with mixed greens and Manchego cheese.
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Main Ingredient
mixed greens
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Category: Salads
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Cuisine: Southern
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Prep Time: 20 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 195 kcal cal., 16 g fat (5 g sat. fat, 4 g polyunsaturated fat, 4 g monounsatured fat), 14 mg chol., 251 mg sodium, 9 g carb., 2 g fiber, 2 g sugar, 6 g pro.
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Posted By: cookingmama
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Posted On: Dec 19, 2014
Number of Servings:
Ingredients:
- 1/4 cups - sherry vinegar
- 1/4 cups - walnut oil
- 2 teaspoons - minced fresh garlic
- 2 teaspoons - snipped fresh rosemary
- 2 teaspoons - snipped fresh sage
- 1/2 teaspoons - kosher salt
- 1/4 teaspoons - cracked black pepper
- 2 packages - 5 ounces torn mixed greens (about 9 cups)
- 4 cups - roasted butternut squash*
- 6 ounces - Manchego cheese, shaved
- 1/3 cups - roasted, salted pepitas (pumpkin seeds)
Directions:
*Roasted butternut squash:
Peel, seed, and dice a 2-pound butternut squash. Place in a shallow baking pan and toss with 2 tablespoons olive oil. Sprinkle lightly with salt and pepper. Roast in a 450 degrees F oven for 20 to 25 minutes or until tender, stirring once.
For Salad:
In a small bowl whisk together the vinegar, oil, garlic, rosemary, sage, salt, and pepper; set aside.
In a very large bowl combine the greens, squash, cheese, and pepitas. Add dressing and toss gently to combine.
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