Butternut Squash Salad with Candied Nuts
Servings 4
Ingredients
For the Mustard Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- 4 teaspoons Dijon mustard
- 4 teaspoons maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Salad:
- 12 ounces butternut squash cut into small cubes
- 1 tablespoon Parmesan cheese
- ½ cup candied pecans or other glazed nuts
- 1 pkg. 5 ounces spring lettuce mix
- ½ cup thinly sliced red onions
- ¼ cup dried cranberries
Instructions
- For the dressing: combine all ingredients in a mason jar and shake until completely combined. Set aside.
- Heat oven to 425 degrees F.
- Toss squash with Parmesan cheese and 2 tablespoons of the dressing. Spread on a rimmed baking sheet sprayed with cooking spray. Bake for 15-20 minutes, or until tender, stirring halfway through. Set aside to cool.
- Once the squash has cooled, place it in a large salad bowl with the remaining ingredients. Add remaining dressing and toss gently.