Roasted Butternut Squash Salad
Serves 420 mins prep30 mins cook
This delicious and nourishing roasted butternut squash salad combines roasted vegetables with a fresh salad base. The roasted butternut squash, mushrooms, and zucchini are tossed with a mixed lettuce base and topped with nuts and seeds for crunch.
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What you need
Instructions
1: Preheat the oven to 420°F. 2: In a baking pan, add chopped butternut squash, sliced onion, tons of fresh garlic, mushrooms, and zucchini. 3: Season with olive or avocado oil, paprika, garlic powder, salt, and pepper. 4: Bake until the squash is soft and the veggies have a nice golden edge. 5: To prepare the salad portion, take a mixed lettuce base and add chopped cucumber and sliced red onion. 6: Top with walnuts, dried cranberries, pumpkin seeds, and sunflower seeds. 7: For the dressing, mix balsamic vinegar, lemon, honey, olive oil, salt, and pepper. 8: Add the hot roasted vegetables straight onto the salad or serve warm or cold.View original recipe