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Butternut Salad with Cider Dressing!
Adapted from Barefoot Contessa
I recommend plating this salad either on a long platter or
individually, otherwise all of the goods will end up at the bottom of
the bowl.
3 Cups Baby Spinach
3 Cups Butter Lettuce
2 lbs. Butternut Squash, peeled and cut into 1’ cubes
½ Cup Toasted Pistachios
1 Cup Pomegranate Seeds
1 tbsp. Olive Oil
1 tbsp. Real Maple Syrup
Block of Parmigiano Reggiano Cheese
Salt, Pepper, Red Pepper Flakes
Cider Dressing//
¾ Cup Apple Cider
2 tbsp. Apple Cider Vinegar
2 tbsp. Shallots
2 tsp. Dijon Mustard
1/4 Cup Good Extra Virgin Olive Oil
Salt and Pepper
Oven to 425’
1. In a rimmed baking pan, toss the squash cubes in the oil and syrup.
Sprinkle with salt, red pepper flakes and fresh ground pepper. Roast on
the top rack for 20 minutes. Remove and cool.
2. While the squash
are baking, bring the apple cider, cider vinegar and shallots to a boil
in a small saucepan. Boil for about 8 minutes to reduce and remove from
the heat. Whisk in the dijon and a pinch of salt and pepper and red
pepper flakes to taste. Allow dressing to cool.
3. In a large bowl
add the baby spinach, butter lettuce, and toss with a small amount of
the dressing. Place tossed salad on a serving platter and distribute the
pomegranate seeds, pistachios and then the squash pieces on top.
Drizzle a bit more dressing on the squash and shave large pieces of
fresh parmesan on top.
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I hope you enjoyed this post!
To Your Health and Happiness!
Krista Ziobrowski
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