Roasted Butternut Squash Salad with Croutons and Honey Dijon Dressing
Rise > Recipes
Featured Product
Ancient Grain Roasted herbed butternut squash and cubed Ancient Grain bread drizzled with honey Dijon dressing over hearty salad greens.
Ingredients
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1 lb. Butternut Squash, peeled, seeded and diced to 1-inch
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2 Tbsp. Olive Oil
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Kosher Salt and Black Pepper, to taste
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2 tsp. Finely Chopped Rosemary
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6 slices Ancient Grain bread, cut to 1-inch squares
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Mixed Winter Greens
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Chopped Pistachios
Salad
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3 Tbsp. Olive Oil
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2 Tbsp. White Wine Vinegar
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1 tsp. Dijon Mustard
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Pinch of Kosher Salt
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1 tsp. Honey
Honey Dijon Dressing
Directions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper or foil.
- In a mixing bowl, toss the squash with 2 tablespoons olive oil, salt, pepper and chopped rosemary. Transfer the diced squash to the sheet before tossing the bread in the same bowl with the leftover dressing.
- Roast the squash for about 20 minutes until fork tender. Halfway through, turn the squash on the sheet. Incorporate the dressed bread and finish roasting.
- In a small bowl, whisk the ingredients for the dressing until emulsified.
- Arrange the squash and croutons on a bed of greens. Drizzle with Honey Dijon Dressing and sprinkle with chopped pistachios to serve.
Difficulty: Easy
Prep: 15 min
Cook: 20 min
Servings: 4
