Butternut Squash and Blueberry Salad with Mandarin Orange Vinaigrette
Author: Maryann Ridini Spencer
- SALAD INGREDIENTS:
- 1 bag, mixed lettuces
- 1 c. fresh blueberries
- ⅓ c. dried cranberries
- ½ c. candied walnuts
- 1 c. goat cheese crumbles
- 1 ½ c. roasted butternut squash (see prep below)
- extra virgin olive oil
- garlic salt and pepper to taste
- MANDARIN ORANGE VINAIGRETTE INGREDIENTS:
- 6 T. oil
- 2 T. white wine vinegar
- ¼ c. freshly squeezed mandarin orange juice
- ½ tsp. honey
- salt (optional)
- ROASTED BUTTERNUT SQUASH PREPARATION:
- • Preheat your oven to 425 F.
- • Drizzle a little extra virgin olive oil over the bottom of a pan.
- • Roast squash until slightly golden and soft (15-20 minutes approx.)
- MANDARIN ORANGE VINAIGRETTE:
- Blend the following in a food processor -
- T. oil
- T. white wine vinegar
- ¼ c. freshly squeezed mandarin orange juice
- ½ tsp. honey
- salt (optional)
- Mix well. Taste. Add more sweetness or salt if necessary.
- SALAD PREPARATION:
- • Add in the peeled and diced butternut squash and roast in the oven until tender and some pieces will be slightly golden around the edges. Set aside.
- • In a large bowl, add in roasted butternut squash, candied walnuts, blueberries, dried cranberries, and lettuce.
- • Over the top pour the Mandarin Orange Vinaigrette and mix well. Taste the salad, if you need some garlic salt and pepper to taste.
- • Then top with goat cheese crumbles and serve!
Recipe by at https://maryannridinispencer.com/roasted-butternut-squash-blueberry-salad-with-mandarin-orange-vinaigrette/
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