Roasted Vegetable Salad
Mild and flavorful squash, crunchy apple, sweet carrots, and cranberry. What’s not to love?
Makes
Serving size
Ingredients
2 cups butternut squash, cut into ½-inch cubes
1 cup carrots, sliced
¼ teaspoon white pepper
¼ ground cinnamon
¼ teaspoon sea (kosher) salt
2 teaspoons oil and 1 tablespoon oil, divided
1 tablespoon lemon juice (may use apple cider vinegar)
1 tablespoon dried cranberries
½ cup sweet-tangy apple, diced
1 ounce no salt added dry roasted cashews, chopped fine
Instructions
- Preheat oven to 400°F.
- Toss the squash, carrots, white pepper, cinnamon, salt and 2 teaspoons of oil together in a bowl.
- Place onto a large baking tray and roast (on top rack) for 25 minutes or until the vegetables are tender.
- Place the lemon juice and remaining 1 tablespoon of oil in a small container with a lid. Shake vigorously to combine. Set aside.
- Mix the baked pan vegetables in a large bowl with the cranberries, apples and cashews.
- Shake dressing again to combine then pour over the vegetables.
- Mix well and serve a generous ½ cup per person.
Cooking Tip
You may substitute cashew for a different nut to adjust the flavor.
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