Call Verrill Farm
Maple Balsamic Butternut Salad with|
Cranberries & Toasted Pecans
- 1.5 lbs butternut squash, peeled & cut into 1" cubes
- 2 Tbsp vegetable oil (corn or canola)
- 2 Tbsp olive oil
- 2 Tbsp real maple syrup
- 2 tsp balsamic vinegar
- 1/4 c toasted pecans
- 1/4 c dried cranberries
- 1/2 tsp salt
- 1/4 tsp black pepper
Preheat oven to 350°
Peel & cut the butternut squash. Toss with vegetable oil and spread in a single layer on sheet pan.
Roast for 30 minutes until tender, turning the pieces after 15 minutes.
In a small bowl, mix the olive oil, salt, pepper, vinegar & maple syrup.
Toss the squash with the dressing, pecans & cranberries.
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