Autumn Squash Salad
This autumn squash salad brings the best of fall flavours to your dinner table. Topped with a home-made balsamic vinaigrette, it's sure to be a hit at your next family feast.
Ingredients
· 1 Delicate Squash, halved and sliced
· 1 Tbsp Olive Oil
· 1 Tsp Oregano
· Salt & Pepper to taste
· 3 Packs GoodLeaf Four Seasons Mix
· 1/2 Cup Dried Cranberries
· 1 Apple, thinly sliced
· 1/2 Cup Pumpkin Seeds
· 1 Cup Walnuts
Balsamic Vinaigrette
· 2 Tbsp Honey
· 1 Tbsp Mustard
· 1 Clove Garlic, minced
· 1/4 Cup Balsamic Vinegar
· 3/4 Cup Olive Oil
· Salt & Pepper to taste
Instructions
Preheat oven to 425° F.
Toss squash in oil, salt, pepper and oregano and bake until soft. Mix together dressing ingredients and set aside.
To a bowl add GoodLeaf Four Seasons Mix, cooked squash, and top with remaining ingredients.
Right before serving, toss with balsamic vinaigrette as desired and enjoy!
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