Name: Almond and Butternut Squash Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 butternut squash (peeled and cut into cubes); 3 tablespoons extra virgin olive oil; 3/4 cup whole almonds (coarsely chopped); 1/2 lemon (juiced); 1 5-ounce bag baby greens; Salt and pepper to taste

Almond and Butternut Squash Salad

This recipe for almond and butternut squash salad was inspired by a recipe on epicurious. It is so colorful and is great on Passover or all year long.

Almond and Butternut Squash Salad

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

1 butternut squash peeled and cut into cubes
3 tablespoons extra virgin olive oil
3/4 cup whole almonds coarsely chopped
1/2 lemon juiced
1 5-ounce bag baby greens
Salt and pepper to taste

Instructions

Preheat oven to 450°F.
Toss the squash with 1 tablespoon oil in a baking pan and spread out in 1 layer.
Season with salt and pepper and roast in middle of oven, stirring once, halfway through, until squash is just tender, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
While squash is roasting, cook chopped almonds in remaining oil in a small saucepan or skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper.
In a large bowl, toss the squash, baby greens, half of almonds and dressing to coat.
Divide salad among 6 salad plates and sprinkle with remaining almonds.