Autumn Squash Salad
Make the most of autumn’s bounty with this roasted butternut squash, cranberry and pecan salad. It’s simple, fresh and delicious.
Recipe by Haggen Chef Bryan Weener
Photography by Katheryn Moran Photography
- 1 Tbsp canola or vegetable oil
- 1-1/2 lbs butternut squash, peeled, seeded and cubed
- salt and pepper to taste
- 8 oz Organic Girl mixed greens
- 4 oz dried cranberries
- 6 oz pecans
- salt and pepper
Red Chili Mustard Vinaigrette
- 2 Tbsp Ancho chili powder
- 2 Tbsp Dijon mustard
- 1/2 cup red wine vinegar
- 2 Tbsp honey
- 3/4 cup canola oil
- 1 tsp salt
- 1/4 tsp fresh ground pepper
Preheat oven to 400°. Toss butternut squash with oil and place in roasting pan. Season squash to taste with salt and pepper. Roast for 20 to 30 minutes. When tender, remove from oven and cool.
To make dressing, place all ingredients except oil in blender. Process until smooth. With blender on, add oil in a steady stream and blend.
Arrange greens on a platter or plates. Top with squash, cranberries and pecans.
Drizzle with dressing and enjoy!