Prep Time
15 Mins
Cook Time
25 Mins
Yield
Makes 4 servings (serving size: 1 1/4 cups salad)
Lori Powell

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place the nuts on a baking sheet in middle of oven. Bake for about 5 minutes or until fragrant. Set aside.

Step 3

Coat a 13- x 9-inch nonstick baking pan with cooking spray. Place squash on pan, cut sides down. Cover with foil, and roast in middle of oven about 20 minutes or until tender.

Step 4

Whisk together the maple syrup, vinegar, and mustard in a serving bowl until blended. Add greens, and toss until well-combined.

Step 5

Divide the dressed greens onto each of 4 plates, and surround with 2 squash wedges. Sprinkle evenly with nuts and Parmesan; serve.

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