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Vegan Butternut Squash Salad


  • Author: Gabrielle
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: 3 cups 1x

Ingredients

Scale

Squash:

3 cups butternut squash, peeled, cubed

2 tbsp olive oil

Salt + Pepper

Dressing: 

1/2 cup toasted chopped pecans

1/2 cup golden raisins

1 tbsp chopped parsley

2 scallions, thinly sliced

1 tbsp dijon

1 tps maple syrup or honey

1 tbsp olive oil

1/2 squeeze orange

1/2 tsp Orange zest

Salt + Pepper


Instructions

  1. Preheat oven to 400 degrees. Place chopped butternut squash on a pan lined with parchment paper, toss and coat in olive oil, sprinkle with salt and pepper. Roast for 35-45  mins until cooked all the way thru. Allow to cool.
  2. In a shallow dish combine all of the dressing ingredients. Pour over the butternut squash, toss and coat, places in fridge to chill. Enjoy!

 

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