Roasted Butternut Squash Salad with Tangerine-Rosemary Vinaigrette
Recipe from:FoodNetwork.com (courtesy of Marcela Valladolid)
Ingredients
- 1 1/2 lbs. Butternut squash
- 3 tsp Rosemary, fresh
- 6 cups Spinach, fresh loosely packed
- 4 Tangerines
- 1 Salt and freshly ground pepper
- 4 tbsp. Olive oil, extra-virgin
About this recipe
This “Roasted Butternut Squash Salad with Tangerine-Rosemary Vinaigrette” featured on FoodNetwork.com is a wonderful way to up your salad game! For the purpose of The Daniel Fast, do not use the dried cranberries because they are loaded with sugar. But, if you need a little crunch, add sunflower seeds or crushed walnuts atop this warm salad-y goodness.
Directions
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