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Fall Wedge Salad with Artisan Romaine and Butternut Squash

Diana Johnson
  • 35 minutes
  • Serves 6

INGREDIENTS

11 oz

butternut squash (about 2 cups bite-sized cubes)

2 tbsp

extra virgin olive oil

1/2 tsp

cinnamon

1/2 tsp

salt

2

clementine oranges (or tangerines)

1

lemon (juice only)

3/4 cup

avocado oil

1 tbsp

dijon mustard

1 tbsp

raw honey

1/2 tsp

salt

3

heads Tanimura and Antle Artisan Romaine

1

pomegranate (seeded)

1/4 cup

chopped walnuts

goat cheese crumbles ((optional))