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Fall Harvest Salad

Ingredients:
  • 3 C of roasted butternut squash (1.5 lbs uncooked)
  • ¾ C maple ginger vinaigrette
  • 1 medium fresh pear (without core or stem) roasted
  • ¼ C shallot, minced
  • 1 tsp fresh garlic, minced
  • 1 tsp fresh ginger, minced
  • ½ C apple cider vinegar
  • ¼ C of pure maple syrup
  • 1 tsp Dijon mustard
  • ½ C apple juice
  • ½ tsp black pepper
  • 1 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 18 ounces (6 ¾ C) of spring mix lettuce
  • 3 C of wild rice, cooked
  • 2 tbsp green onions, sliced thin
  • 2 tbsp dried cranberries
  • 2 tbsp walnuts, toasted and chopped
Directions:
  • Preheat oven to 400 degrees F. Toss 1.5 lbs of butter nut squash, peeled and diced into ¾ in cubes, with 2 tsp of real maple syrup and 1 tsp olive oil; season with ¼ tsp salt and ¼ tsp black pepper
  • Roast butternut squash for 20-25 minutes until just cooked through; once removed, reduce heat to 350 degrees F
  • Prepare maple ginger vinaigrette dressing:
  • Place the whole pear on a sheet pan and roast for 25-30 minutes at 350 degrees F until softened and slightly caramelized
  • Place the pear in a blender with the remaining ingredients and puree until smooth
  • Combine the lettuce, rice, squash, onions, and dried cranberries with the dressing an toss together
  • Garnish with chopped walnuts
Yield:
6 Servings (2.5-3 C salad with 2 tbsp salad dressing)
Nutrition Information per serving
• Calories 356, Fat (g) 11, Carbohydrate (g) 67, Protein (g0 7, Sodium (mg) 202

Recipe from oncologynutrition.org