Roasted Butternut Squash, Pear, and Fennel Salad
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 (16-oz) pkg cubed butternut squash
- ¼ cup plus 2 Tbsp olive oil, divided
- 3 Tbsp white wine vinegar
- 1 Tbsp whole grain Dijon mustard
- 1 Tbsp chopped fresh rosemary
- 1½ tsp honey
- 1 tsp garlic powder
- 2 red pears, thinly sliced
- 1 bulb fennel, thinly sliced
- 1 (10-oz) container spring mix
- 1 cup chopped pecans
Instructions
- Preheat oven to 425°F. Toss together squash and 2 Tbsp oil on a large rimmed baking sheet. Season with salt and pepper, if desired. Bake 20 to 25 minutes or until squash is tender. Let cool 10 minutes.
- Meanwhile, whisk together ¼ cup oil, vinegar, mustard, rosemary, honey, and garlic powder in a large bowl. Add pears, fennel, spring mix, pecans, and roasted squash; toss, and serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
270
|
270
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 4 | 4 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 95 | 95 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 1 | 1 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
