Garden Harvest: Butternut Squash and Candied Pecan Salad

Want some Butternut Squash and Candied Pecan Salad today?

PREP:15 mins COOK:25 mins SERVINGS:2 CALORIES:433 Level:Easy

From your meal kit

½ box Butternut Squash
1 Tbsp Honey
1 head Butter Lettuce
¼ cup Dried Cranberries
½ cup Pecans
1 Tsp Cinnamon
½ cup Gorgonzola
1 pcs Lemon
½ cup Parsley

From your pantry

Salt And Ground Black Pepper
2 Tbsp Olive Oil
1 Tbsp Butter

Cooking Instructions

1. Preheat oven to 400 degrees. Toss ½ box butternut squash cubes with 1½ Tbsp oil, salt and pepper. Roast for 20 minutes, or until tender enough to prick with a fork.



2. While squash roasts, prepare ½ cup chopped pecans by heating a skillet over medium heat. Toast for about 2 minutes, being careful not to burn, then transfer pecans to a bowl.

3. To the same skillet add 1 Tbsp oil (or butter) and 1 Tbsp honey. Stir to combine. Then add pecans back in with 1 tsp salt and 1 tsp cinnamon; toss for 1-2 minutes until fully coated. Transfer to a plate to cool, spreading to make sure they don’t stick together.



4. Toss 1 head of butter lettuce, ½ cup whole parsley leaves, and 1/4 cup cranberries in a mixing bowl. Add cooled butternut squash and candied pecans.



5. For the vinaigrette: whisk together 2 Tbsp olive oil, juice from 1 lemon, salt and pepper to taste. Toss salad with vinaigrette, top with ½ cup gorgonzola, and serve immediately.

We hope you enjoyed this Butternut Squash and Candied Pecan Salad Recipe!