Desserts
Winter Squash Salad with Maple Glazed Pecans
⏱ 45 minutes
🍽 6 people
👁 7 views
Ingredients
- 1 small butternut squash (about 2 lbs), peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
- 1/4 cup chopped fresh sage
- 1/4 cup chopped walnuts
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, melted
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Toss the squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
- In a small saucepan, combine maple syrup, melted butter, Dijon mustard, and cinnamon. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
- In a large bowl, whisk together apple cider vinegar and honey. Add the roasted squash cubes and toss to coat.
- Stir in chopped walnuts, sage, salt, and pepper.
- Drizzle the maple glaze over the salad and toss to combine.
- Let the salad rest for 10-15 minutes before serving.
