Roasted Squash Salad
- Jul 2
- 1 min read
Ingredients
1 small butternut squash
1 Tablespoon fresh thyme, chopped
1 head curly leaf lettuce or curly endive
1 large orange, cut into segments
2 Tablespoons balsamic vinegar
1 shallot, diced
4 Tablespoons virgin olive oil
Salt and freshly ground pepper
Serves: 4
Instructions
Preheat oven to 350 degrees F.
Toss the squash, thyme, salt, a few good cranks of pepper, and 1 Tablespoon olive oil in a large bowl.
On a foil-lined pan, spread out the squash and bake until caramelized, stir after 10 minutes to prevent burning.
Remove from the oven and set aside. Season to taste.
In a small bowl, whisk together the balsamic and olive oil, then add the diced shallots.
In a medium bowl, combine the lettuce, squash, orange segments, and dress lightly with the vinaigrette.
Season to taste.
Serve and enjoy immediately.
Nutrition Highlights
2 vegetable servings
A good source of "Heart Healthy" monounsaturated fat, high in vitamins A and C, and potassium
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