Roasted Butternut Squash Salad With Sherry Maple Vinaigrette

Name: Roasted Butternut Squash Salad With Sherry Maple Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 medium heads belgian endive; 907 grams butternut squash (about; 4 slices cooked bacon, crumbled (optional); 1 small head frisée; 170 grams log fresh goat cheese; 6 servings Kosher salt and freshly ground black pepper; 6 servings Sherry Maple Vinaigrette; 2 Tbs maple syrup; 2 Tbs olive oil; 118 milliliters port; 1 small heads radicchio; 118 milliliters raisins; 1 small red onion; 710 milliliters loosely packed spinach leaves, stemmed; 79 milliliters chopped toasted walnuts

Roasted Butternut Squash Salad With Sherry Maple Vinaigrette is a gluten free and primal side dish. One serving contains 455 calories, 12g of protein, and 21g of fat. This recipe serves 6. 9 people found this recipe to be tasty and satisfying. If you have spinach leaves, belgian endive, log goat cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.