Butternut Salad with Cranberry Vinaigrette
Butternut squash is a good source of vitamin A, vitamin C, and fiber, making it a nutritious addition to this salad.
This is vegan, gluten free and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.
Butternut Salad with Cranberry Vinaigrette
Ingredients
Instructions
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Start by peeling and cubing the butternut squash.
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In a large bowl, combine the mixed greens, dried cranberries, pecans, and thinly sliced red onion.
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In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper to make the cranberry vinaigrette.
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Heat a non-stick skillet over medium heat and add the cubed butternut squash. Cook for about 5-7 minutes until tender.
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Add the cooked butternut squash to the salad mixture.
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Drizzle the cranberry vinaigrette over the salad and toss to combine.
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Serve immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
