Roasted Butternut Squash Salad with Balsamic Vinaigrette made with Temecula Olive Oil Company’s Roasted Garlic Olive Oil & Dark Balsamico.
Ingredients:
- 1 butternut squash, peeled and cubed
- 2 tablespoons Temecula Olive Oil Company’s Garlic Olive Oil
- Salt and pepper to taste
- 6 cups mixed salad greens
- 1/2 cup pecans, toasted
- 1/2 cup crumbled feta cheese
- 3 tablespoons Temecula Olive Oil Company’s Traditional Balsamic Vinegar
Roasted Butternut Squash Salad with Balsamic Vinaigrette
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with garlic olive oil, salt, and pepper. Roast in the oven until tender and slightly caramelized (about 25-30 minutes).
- In a large bowl, mix the roasted butternut squash, salad greens, pecans, and feta cheese.
- In a small bowl, whisk together the balsamic vinegar and a drizzle of the Garlic Olive Oil. Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy the flavors of fall!
The best of the best! For our Roasted Garlic Reserve Olive Oil, we add a generous measure of fresh roasted garlic when we crush our late harvest olives to create an especially rich and flavorful oil. The result is a versatile oil you can use in dishes & cuisines from all over the world. It works wonders in every recipe imaginable and tastes great all on its own. Trust us, you’ll want to buy this olive oil by the armful! If you like garlic, our Late Harvest Roasted Garlic Reserve Olive Oil is the liquid gold for you!
