Name: Vegan Butternut Squash Salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 cups butternut squash, peeled, cubed; 2 tbsp olive oil; Salt + Pepper; 1/2 cup toasted chopped pecans; 1/2 cup golden raisins; 1 tbsp chopped parsley; 2 scallions, thinly sliced; 1 tbsp dijon; 1 tps maple syrup or honey; 1 tbsp olive oil; 1/2 squeeze orange; 1/2 tsp Orange zest; Salt + Pepper

Ingredients

Scale

Squash:

3 cups butternut squash, peeled, cubed

2 tbsp olive oil

Salt + Pepper

Dressing:

1/2 cup toasted chopped pecans

1/2 cup golden raisins

1 tbsp chopped parsley

2 scallions, thinly sliced

1 tbsp dijon

1 tps maple syrup or honey

1 tbsp olive oil

1/2 squeeze orange

1/2 tsp Orange zest

Salt + Pepper

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Instructions

Preheat oven to 400 degrees. Place chopped butternut squash on a pan lined with parchment paper, toss and coat in olive oil, sprinkle with salt and pepper. Roast for 35-45 mins until cooked all the way thru. Allow to cool.
In a shallow dish combine all of the dressing ingredients. Pour over the butternut squash, toss and coat, places in fridge to chill. Enjoy!

Prep Time: 5 mins
Cook Time: 35 mins