Fall Harvest Salad

Fall Harvest Salad

Serving Size: 2 ½-3 cups salad with 2 Tbsp salad dressing Ingredients: 3 cups of roasted butternut squash (1.5 lbs uncooked) ¾ cup of Maple Ginger Vinaigrette 1 tsp olive oil ¼ tsp salt ¼ tsp black pepper 18 ounces (6 ¾ cups) of spring mix lettuce 2 Tbsp. of green onions, sliced thin 2 Tbsp. of dried cranberries, unsweetened 2 Tbsp. of walnuts, toasted & chopped Options to add 1 cup cooked quinoa MAPLE GINGER VINAIGRETTE INGREDIENTS 1 medium fresh pear (without core or stem), roasted ¼ cup shallot, minced 1 tsp of fresh garlic, minced 1 tsp of fresh ginger, minced ½ cup of apple cider vinegar 1 tbsp. stevia or monk fruit 1 tsp of Dijon mustard ½ cup of apple juice ½ tsp of black pepper Fall Harvest Salad Oncology Nutrition DPG | Fall Harvest Salad 2 Instructions: SALAD INSTRUCTIONS 1. Preheat oven to 400 ° F. 2. Toss 2 pounds of butternut squash, peeled and diced into ¾ inches cubes, with 2 teaspoons of real maple syrup or stevia and 1 teaspoon of olive oil; season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. 3. Roast butternut squash for 20-25 minutes until just cooked through; once removed, reduce heat to 350° F. 4. Prepare Maple Ginger Vinaigrette Dressing: 5. Place the whole pear on a sheet pan and roast for 25-30 minutes at 350° F until softened and slightly caramelized. 6. Place the pear in the blender with the remaining ingredients and puree until smooth. 7. Combine the lettuce, quinoa, squash, onions, and dried cranberries with the dressing and toss together. 8. Place mixture in bottom of a bowl. 9. Garnish with chopped walnuts.

-Servings: 6