Honey Roasted Butternut Squash and Blue Cheese Salad
- Yield: 3-4 1x
- Category: Salad
Ingredients
Scale
- 1/2 medium butternut squash
- 1/2 medium onion
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/4 teaspoon salt
- -----------------------------
- 4 slices whole wheat bread
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- -----------------------------
- 3-4 handfuls of lettuce or spinach
- 1/3 pecans
- 1/4-1/2 cup smoked blue cheese
- olive oil and vinegar to top
Instructions
- Preheat oven to 400˚. Cut butternut squash into 1/2" cubes and onion in to small chunks. Whisk olive oil, salt, and honey together, then toss with butternut squash and onions. Spread butternut squash on a baking tray and roast until tender and beginning to brown, 35-45 minutes.
- Take bread and cut into crouton-size cubes. Toss with olive oil, garlic powder, and salt. Place in oven and bake for 10-12 minutes or until cubes are crispy, remove and set aside.
- Place pecans in a small skillet over medium-low heat. Cook, while stirring frequently, until toasted- 5-7 minutes.
- Toss together lettuce, toasted pecans, blue cheese, croutons, and butternut squash mixture. Serve with a drizzle of olive oil and good balsamic vinegar.