Roasted Butternut Squash Salad with Chile Vinaigrette
This colorful salad is the perfect kick start to a fall celebration. Canola oil’s neutral flavor lets all of the ingredients blend together.
8
servings200
kcalIngredients
- Roasted Butternut Squash
1 butternut squash, peeled and cubed
1/2 cup sliced red onion
1 garlic clove, minced
1 tsp thyme
1 tsp marjoram
2 tsp salt
1 tsp ground black pepper
1 tsp cinnamon
1 Tbsp canola oil
- Vinaigrette
1/3 cup canola oil
3 Tbsp balsamic vinegar
1 tsp salt
1/2 tsp ground black pepper
1 tsp granulated sugar
1 chipotle chile, seeded and chopped
- Salad
1/4 cup roasted pumpkin seeds
1/3 cup sliced red onion
4 cups mixed greens
Directions
- Preheat oven to 350 °F.
- 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.
- To prepare vinaigrette: In bowl, whisk together all ingredients.
- To serve: In large bowl, combine vinaigrette with roasted squash, pumpkin seeds, onion and mixed greens. Serve.
Nutrition Facts
8 servings per recipe
Serving Size1 cup
- Amount Per ServingCalories200
- % Daily Value *
- Total Fat
14g
18%
- Saturated Fat 1.5g 5%
- Cholesterol 0mg 0%
- Sodium 890mg 39%
- Total Carbohydrate
17g
7%
- Dietary Fiber 5g 18%
- Total Sugars 5g
- Protein 3g 6%
- Potassium 416mg 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
