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Roasted-Squash Salad with Maple Vinaigrette

Roasted-Squash Salad with Maple Vinaigrette
Roasted-Squash Salad with Maple Vinaigrette might be just the side dish you are searching for. One serving contains 174 calories, 5g of protein, and 6g of fat. This recipe serves 4. Only A mixture of butternut squash, winter salad greens, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

1
Preheat oven to 42
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OvenOven
2
Place the nuts on a baking sheet in middle of oven.
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NutsNuts
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Baking SheetBaking Sheet
OvenOven
3
Bake for about 5 minutes or until fragrant. Set aside.
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OvenOven
4
Coat a 13- x 9-inch nonstick baking pan with cooking spray.
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Cooking SprayCooking Spray
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Baking PanBaking Pan
5
Place squash on pan, cut sides down. Cover with foil, and roast in middle of oven about 20 minutes or until tender.
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SquashSquash
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Aluminum FoilAluminum Foil
OvenOven
Frying PanFrying Pan
6
Whisk together the maple syrup, vinegar, and mustard in a serving bowl until blended.
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Maple SyrupMaple Syrup
MustardMustard
VinegarVinegar
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WhiskWhisk
BowlBowl
7
Add greens, and toss until well-combined.
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GreensGreens
8
Divide the dressed greens onto each of 4 plates, and surround with 2 squash wedges.
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GreensGreens
SquashSquash
9
Sprinkle evenly with nuts and Parmesan; serve.
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ParmesanParmesan
NutsNuts
DifficultyMedium
Ready In40 m.
Servings4
Health Score51
Gluten Free
DietsGluten FreePrimal
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