Holiday Butternut Pecan Salad with Berry Vinaigrette
Serve this holiday butternut pecan salad with berry vinaigrette as a light main dish during the holiday season, or as a side during your holiday gathering!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 entree salads, or 4 side salads
- Category: Entree
- Cuisine: American
Ingredients
Candied Pecans
- 1/2 cup pecans
- 1 TBS maple syrup
Berry Vinaigrette
- 1/4 cup raspberries
- 1/4 cup blueberries
- 2 TBS olive oil
- 2 TBS white or red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Salad
- 2/3 cup roasted butternut squash cubes
- 2 oz blue cheese, crumbled or diced
- 3-4 cups spring mix, or your favorite greens
Instructions
- Place pecans in a small skillet over medium heat. Toast stirring frequently until evenly browned and toasty, about 3-5 minutes. Pour maple syrup into hot skillet and quickly stir to coat. Scoop candied pecans onto a piece of parchment paper. Spread them out to cool.
- In a mini food processor, combine all ingredients for the vinaigrette. Process until smooth.
- On two plates, divide the spring mix, butternut squash, blue cheese, and pecans.
- Serve each salad with half of the vinaigrette. (If you put it in a small bowl on the side of the plate, it makes nice presentation to show off those holiday colors!)
Notes
If you don’t roast your butternut squash in advance, the recipe will take much longer than indicated!
Find it online: https://www.alisonsallspice.com/holiday-butternut-pecan-salad/