Winter squash salad with maple glazed pecans

December 05, 2013

Sweet butternut squash and nutty pecans.

For the vinaigrette
1/2 teaspoon orange zest
1/4 cup orange
1 tablespoon balsamic vinegar
1/8 teaspoon salt
Pinch ground black pepper
1 teaspoon agave nectar
1 tablespoon olive oil
For the salad
6 ounces of raw pecan halves
1 whole butternut squash (about 2 pounds)
Olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried sage
2 tablespoons Maple syrup
2 teaspoons fine baking sugar
Pinch of salt
2 large honey crisp apples, sliced
1 ounce blue cheese, crumbled
6 oz fresh spinach

Preheat oven to 350 degrees F Spread the pecans onto a baking sheet and roast in the oven for 10 minutes (keep your eye on them to prevent burning). Remove from oven and allow to cool. Raise the oven...
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Nutritions

Calories
209

Sodium
508mg
21% DV

Fat
9g
13% DV

Protein
11g
22% DV

Carbs
20g
7% DV

Fiber
1g
6% DV

Lunch Roasted