Recipes
Roasted Butternut Squash Salad
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If you pick one salad to make on repeat this fall, let it be our Roasted Butternut Squash Salad. This fall-forward salad is packed with roasted butternut squash and beets, speckled with creamy goat cheese, crunchy pepita seeds and hand-torn pieces of salty prosciutto. We toss everything in a sweet and savory pumpkin vinaigrette and dig in.
Category
Light Meals
Recipe Ingredients
2 cups 1/2 inch cubed butternut squash (1 small squash)
1 tbsp olive oil
1/2 tsp kosher salt
2 cups 1/2-inch cubed beets (peeled), 3 medium beets
1 tbsp olive oil
1/2 tsp kosher salt
black pepper
1/4 cup pumpkin
1/4 cup balsamic vinegar
1/2 tsp salt
2 tbsp maple syrup
2 tsp dijon
1/4 cup + 1/8 cup olive oil
1 bunch tuscan kale (about 4 cups chopped)
2 cups arugula, roughly chopped
2 oz prosciutto
1/3 cup pepita seeds
4 oz goat cheese
