- 1 cup butternut squash cubes-cut into 1/2” pieces
- 2 Tbsp. canola or vegetable oil
- 1/2 cup pecan halves
- 1 Tbsp. egg white-beaten until just foamy
- 2 Tbsp. sugar
- Pinch cayenne pepper
- 5 Tbsp. cider vinegar
- 1 Tbsp. honey
- 1 Tbsp. dijon mustard
- 5 Tbsp. canola or vegetable oil
- 6 cups salad greens-washed and spin dried
- 2 apples-cored and sliced
- Salt, black pepper and sugar to taste
Preheat oven to 350ºF.
Toss together the butternut squash cubes with the first measure of oil, seasoning to taste with salt, black pepper and sugar. Lay out in a single layer on a baking sheet and roast for about 20 minutes or just until tender. Reserve at room temperature.
Toss the walnuts with the egg white and sugar, pinch of cayenne, seasoning to taste with salt and pepper. Lay out in one layer on a cookie sheet and bake in the oven for about 10 minutes or until toasted. Reserve.
Prepare dressing by whisking together the vinegar, honey and dijon mustard. Gradually pour in the oil while whisking, whisk until smooth. Season dressing to taste with salt and black pepper.
To present, toss dressing with the salad greens, gently coating. Divide greens on four plates and garnish with an equal amount of the roasted squash, apple slices, and toasted pecans. Enjoy!
This recipe makes four servings.
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