Save this easy, tasty winter squash salad ✨🥗🙌 I love using seasonal - and when available - local ingredients and it all came together for this salad that’s not only filling, but it’s sure to impress friends & family. 🤗💕 Recipe: - Preheat oven to 400. - Peel and chop 1 small butternut squash (~ 1 cup). Add to a sheet pan with parchment paper. Drizzle with @Graza olive oil, season with salt and pepper - Slice 1 small delicata squash (~1 cup) longways and scoop seeds out, slice into half moons. Add to a sheet pan with parchment paper. Drizzle with olive oil, season with salt and pepper - Roast squash for 15 min flipping halfway through, then broil for 3min. - While that’s in the oven, toast your pine nuts (1/4 cup) with 1 tbsp olive oil. - Chop your greens (I used Tyger River Farms) and dress them with salt and olive oil. This was about six handfuls of lettuce! - When the squash has cooled, add it to the salad along with the pine nuts and chopped feta The dressing is the Apple Rosemary Vinaigrette from Swamp Rabbit Cafe but you can use the honey Dijon below or store bought! Honey Dijon Dressing: Juice of half a lemon 1/2 c olive oil 2 tbsp honey 1 minced garlic clove 2 tbsp Dijon mustard 1/2 tsp Salt & pepper I made the salad for a dinner party with six guests!!! I measure with my heart so the above measurements are an estimate and I encourage you to measure with your heart too ✨💕🫶
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