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