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Roasted Butternut Salad with Apples and Thyme Vinaigrette

Lindsey Johnson
  • 55 minutes
  • Serves 2 to 4

INGREDIENTS

2 cups

Apples* (i didn't peel them), tart

2 cups

Butternut squash

6 cups

Leafy greens, assorted

1/2

Lemon (about 1 tsp.), juice of

3

sprigs Thyme, fresh

2 tsp

Honey

1

sprinkling Salt and pepper

1/2 tbsp

Honey wine vinegar

1 tsp

Oil

1 tbsp

Olive oil, good extra virgin

1/2 cup

Pecan, halves