Autumn Butternut Squash Salad with Cranberries & Pecans
Serves: 2
  • 1 Tbsp canola or vegetable oil
  • 1½ lbs butternut squash, peeled, seeded and cubed
  • Salt and pepper to taste
  • 8 oz mixed greens
  • 4 oz dried cranberries
Red Chili Mustard Vinaigrette
  • 2 Tbsp Ancho chili powder
  • 2 Tbsp Dijon mustard
  • ½ cup red win vinegar
  • 2 Tbsp honey
  • ¾ cup canola oil
  • 1 tsp salt
  • ¼ tsp fresh ground pepper
  1. Preheat oven to 400 degrees. Toss butternut squash with oil and place in roasting pan. Season squash to taste with salt and pepper. Roast for 20-30 minutes. When tender, remove from oven and cool.
  2. Place all dressing ingredients except oil in blender and blend until smooth. With blender on, add oil in a steady stream.
  3. Arrange greens on a platter. Top with squash, cranberries and pecans. Drizzle with dressing and enjoy!
Recipe by Northwest Fresh at