Roasted Butternut Squash Salad with Balsamic Vinaigrette:
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
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!