Roasted Butternut, Apple & Pecan Salad
photo by ScrappieDoo
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 907.18 g butternut squash, peeled, seeded, and cubed
- 5 granny smith apples, cored and cubed
- 9.85 ml canola oil
- 14.79 ml pumpkin pie spice
- 177.44 ml red wine vinegar
- 118.29 ml pure maple syrup
- 118.29 ml pecans, chopped
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
ScrappieDoo
Aurora, Illinois
I'm a 43 yr old French Canadian living in Illinois who loves to cook! Having also lived in Arizona, California and Michigan, I've been influenced by many different regional flavors and dishes.