Autumn Squash Salad

Name: Autumn Squash Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Unknown
Cuisine: american
Ingredients: 4 whole; 2 tablespoons; ⅕ teaspoons; ⅕ teaspoons; ⅕ cups; ¾ cups; 1 tablespoons; ½ teaspoons; ½ teaspoons; 1 clove; 10 cups; 1 ⅕ cups; 4 ounces; 2 cups; 5 tablespoons

Description: Roasted autumn squash over mixed greens with balsamic vinegar and toasted nuts.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Cuisine: american

Ingredients

4 whole
2 tablespoons
⅕ teaspoons
⅕ teaspoons
⅕ cups
¾ cups
1 tablespoons
½ teaspoons
½ teaspoons
1 clove
10 cups
1 ⅕ cups
4 ounces
2 cups
5 tablespoons

Instructions

Preheat oven to 425 degrees F.
Chop squash into bite-sized pieces.
Toss squash in olive oil, salt, and pepper on sheet pan(s).
Roast for 12-15 mins until tender and golden brown.
Whisk ingredients together until well combined.
Layer all of the salad components in meal prep containers, topped with the roasted squash.
Drizzle balsamic dressing onto salad or keep it separate until you are eating.

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