Autumn Salad with Seasoned Roasted Butternut Squash

Nov 26, 2018
Some people believe the sides may be more important than the main dish on Thanksgiving. That's why Hip Foodie Mom, Alice Choi, came up with this fresh Autumn Salad that will amaze your guests with its perfect blend of sweet and spice.

Prep time: 20 Minutes   Cooking time: 25 Minutes   Serves: 4  

INGREDIENTS:

For the Roasted Butternut Squash
3 Cups Butternut Squash, Cubed
2 Tablespoons Olive Oil
1 to 2 Teaspoons Tony Chachere's Original Creole Seasoning
1 Tablespoon Maple Syrup
 
For the Dressing
1/3 Cup Apple Cider Vinegar
1 Tablespoon Dijon Mustard
2/3 Cup Extra Virgin Olive Oil
Tony Chachere's Original Creole Seasoning
 
For the Salad
Fresh Arugula and Mixed Greens
Apples and Pears, Thinly Sliced
Pomegranate Arils
Toasted Pecans
Crumbled Blue Cheese

DIRECTIONS:

To Roast the Butternut Squash
1: Preheat oven to 425°.
2: Arrange butternut squash cubes onto a baking sheet lined with parchment paper. Separate cubes so they are not touching and are spread evenly on the baking sheet.
3: Drizzle olive oil, season with Tony's Original Creole Seasoning and drizzle the maple syrup over the top.
4: Roast for about 25 to 30 minutes, or until nicely browned.
5: Remove from oven and let cool slightly.
 
For the Dressing
1: In a jar, shake together or whisk together the vinegar, mustard and oil, and season with Tony's Original Creole Seasoning.
2: Taste and adjust any ingredients as needed.
 
To Assemble the Salad
1: Using a large platter or large salad bowl, lightly toss together the arugula and mixed greens with the apples and pears.
2: Add the roasted butternut squash over the top and garnish with the pomegranate arils, toasted pecans and the crumbled blue cheese.
3: Serve with the dressing and enjoy!

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Original Creole Seasoning
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