ROASTED BUTTERNUT, APPLE & PECAN SALAD
I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!
Provided by ScrappieDoo
Categories Apple
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
- Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
- In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
- Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 0.5, Sodium 6.1, Carbohydrate 32.1, Fiber 4.1, Sugar 19, Protein 1.6
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