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Hearty Roasted Butternut Squash & Apple Salad

Cookie and Kate
  • 80 minutes
  • Serves 4

INGREDIENTS

1

(2 to 2 1/2 pounds) butternut squash, small

5 cups

baby arugula

1/3 cup

Cranberries, dried

1 tsp

Ginger, fresh

1

Granny smith apple

1/2 tsp

Dijon mustard

2 tbsp

Lemon juice

3 tsp

Maple syrup

1 cup

Wheat berries, hard white

1

Black pepper, Freshly ground

1 pinch

Cinnamon, ground

1/2 tsp

Salt

1 pinch

Salt

5 tbsp

Olive oil

1/2 cup

Pecan