1/2 cup roasted butternut squash slices, quartered
2 T chopped roasted hazenuts
romaine or spring mix
1 T extra virgin olive oil
1.5 tsp balsamic vinegar
pinch of sea salt
1/2 tsp honey
1 tsp dijon mustard
Peel, slice and quarter the slices and then bake at 400 for about twenty five minutes. You still want the squash slices a little firm so they hold up in the salad.
Make the dressing first. Blend all ingredients by hand or in a blender. Set aside while you assemble salad.
Layer lettuce with butternut squash slices, apple slices and hazelnuts. Drizzle with dressing.
0 Out of 5 from
You can add this Harvest Salad for One recipe to your own private DesktopCookbook.