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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 12 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 16 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Hearty Roasted Butternut Squash & Apple Salad

Blossom Lady
Sep 20, 2022 08:28 AM
Hearty Roasted Butternut Squash & Apple Salad

This hearty fall/winter salad recipe features roasted butternut squash and apples, wheat berries (or your cooked whole grain of choice), arugula and maple-cinnamon pecans, all tossed in an irresistible gingery dressing! This salad is vegan as written and easily made gluten free. Recipe yields 4 main dish servings.

Ingredients:

Salad

1 cup hard white wheat berries, rinsed (or your whole grain of choice—farro would be a great substitute; gluten-free options include quinoa or sorghum)

1 Granny smith apple, cored and sliced into ½” wide wedges

One small (2 to 2 ½ pounds) butternut squash

1 tablespoon olive oil

¼ teaspoon salt, plus more for sprinkling

5 ounces baby arugula (about 5 cups, packed)

⅓ cup dried cranberries

Cinnamon-maple pecans

½ cup pecan pieces (or roughly chopped whole pecans)

2 teaspoons maple syrup

Pinch ground cinnamon

Pinch salt

Ginger Dressing

¼ cup olive oil

2 tablespoons lemon juice

1 teaspoon finely grated fresh ginger

1 teaspoon maple syrup

½ teaspoon Dijon mustard

¼ teaspoon salt

Freshly ground black pepper, to taste

Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
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