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Winter Squash Salad

BT Calgary | posted Thursday, Dec 19th, 2013

Yield 2 L

Ingredients

Butternut Squash 3/4″ dice 1.25 lbs
Green Zucchini .5 lbs
Yellow Zucchini .5 lbs
Olive Oil .5 fl oz
Red Onion, Julienne 50 ml
Pumpkin Seeds 2 fl oz
Apple Cider Vinegar 50 ml
Maple Syrup 50 ml
Salt and Pepper TT

Method

Toss the squash and zucchini with the olive oil and salt and pepper.
Roast in the oven at 400 degrees for 12 minutes.
Whisk the syrup and vinegar together.
Mix together all other ingredients and season with salt and pepper.

Courtesy Main Dish.