Roasted Squash Salad Recipe

A hearty roasted squash salad recipe, serve on its own or as a side.

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1 large butternut squash
2 Tablespoons grape seed oil
1 teaspoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 small red onion, chopped
4 cups Baby Spinach
1 cup cherry tomatoes
1/4 cup green olives
1/2 cup cucumber, sliced
1/2 small purple onion, sliced
1 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 teaspoons honey

(serves 2-4)


Preheat oven to 425 degrees F. Lightly grease a baking sheet.

Cut squash into wedges, remove seeds.

In a medium bowl, combine grape seed oil, thyme, salt and pepper.

Add in squash slices and toss to coat.

Place squash wedges into prepared baking sheet in a single layer.

Bake 25 minutes, or until tender and lightly browned.

Allow to sit 10 minutes until cooled.

To make the dressing, stir together lemon juice, honey, and olive oil in a small bowl, salt and pepper to taste.

To Assemble salad, place spinach into a salad bowl.

Top with onion, spinach, olives, tomatoes cucumber and squash.

Drizzle dressing over top.

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