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Autumn Butternut Squash Salad

The Little Epicurean
  • minutes
  • Serves

INGREDIENTS

12 oz

Butternut squash

1/4 cup

Cranberries, dried

3

Endives, chopped, about 2 cups

1 tbsp

Lemon, juice of half

4 handfuls

Spinach

2 tbsp

Agave syrup

1/4 cup

Balsamic vinegar

1 tbsp

Dijon mustard

1/2 tsp

Black pepper

1/2 tsp

Kosher salt

3/4 cup

Olive oil, extra-virgin

1/2 cup

Pecans, toasted

1

Parmesan cheese