Salad with Roasted Squash and Candied Nuts
This flavourful salad is paired great with leftover turkey or chicken.
1/2 c. each coarsely chopped hazelnuts, almonds, pecan or any other nuts & seeds.
2 tbsp sesame seeds
2 tbsp olive oil
2 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp salt
3/4 tsp smoked paprika
1/2 c. dried cranberries or cherries
1 Delicata squash seeded and cut into moon shaped slices
1/2 c. olive oil
1/4 c. balsamic vinegar
2 tsp maple syrup
1/4 tsp salt & peper
Add Goat cheese or feta as a garnish
6 c. Salad greens of your choice
Turn oven to 350.
Combine Nuts & seeds in a bowl.
Heat oil, maple syrup, brown sugar and salt over medium heat for 3-5 mins.
Pour over the seeds, toss to coat.
Spread onto parchment lined pan. Bake for 10 mins, stir and 10 mins bake longer.
Remove, sprinkle with cranberries and let cool.
Set oven to 400.
Brush squash with oil and season with salt and pepper. bake for 10-15 mins flip over and bake 10 mins longer. Remove and set aside.
Mix together olive oil, balsamic vinegar, maple syrup, salt and pepper.
PLace greens on to plates, top with squash, goat cheese or feta. Drizzle dressing over top and add you nut mixture.