Roasted Butternut Squash Salad with Cranberry Vinaigrette

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Prep Time: 15 mins | Cook Time: 30 mins | Serves: 6

Ingredients  

• 1 (2 lbs) butternut squash, peeled, seeded and cut into ½ inch slices

• 7 Tbsp extra virgin olive oil, divided

• 1 c fresh or frozen cranberries

• 1 Tbsp red wine vinegar

• 1 tsp honey

• 1 medium apple, cut in matchsticks

• 6 c mixed baby lettuce

• Salt and pepper

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

2. In a medium bowl, toss together squash, 1 Tbsp oil, salt and pepper. Place squash on baking sheet and roast in oven 10 minutes.

3. Carefully turn squash over and roast another 15 minutes until squash caramelizes underneath. Remove from oven and keep warm.

4. In a blender, add cranberries, vinegar, honey, remaining 6 tablespoons oil, salt and pepper. Blend on high for 30 seconds until dressing is creamy. Adjust seasoning if necessary.

5. Divide lettuce among 6 plates. Top with squash slices and apples. Drizzle one tablespoon dressing over top of each salad. Reserve remaining dressing for another use. Serve immediately.

Nutrition: (per serving) Calories: 219.2 kcals | Total Fat: 15.9 g | Sodium: 37.2 mg | Carb: 18.6 g | Protein: 2 g | Fiber: 5.2 g.

In the Kitchen | December 2024 | From the Kitchen of Chef Tse
Basecamp Prevention + Wellness, Providence | providencebasecamp.org