Butternut Squash salad with apple, celery & toasted pecans

Name: Butternut Squash salad with apple, celery & toasted pecans
Ingredients: 1 tablespoon salted butter; 1 tablespoon honey, maple syrup or sugar; 0.5 cup pecans; 1 butternut squash; 2 apples; 4 sticks celery; a large handful salad leaves (we used chicory); a large handful parsley; 2 tablespoons lemon juice; 6 tablespoons olive oil; 1 tablespoon grainy mustard; a large glug date, maple syrup, honey or brown sugar; 0.5 tablespoons EVO; 100grams feta or goat cheese (Optional)

Ingredients

Directions

1
Melt butter in a small heavy-duty or cast iron skillet over medium heat; add sugar and pecans. Stir often, over medium to medium-low heat, about 5 to 6 minutes or until pecans are toasted and sugar is melted and lightly golden.
2
OR bake in a 180/200 oven for 5/10 minutes on a parchment lined baking sheet
3
Toss the butternut squash cubes with 1/2 tablespoons EVO and season with S&P to taste. Bake at 200degrees for 25 minutes on a baking sheet until golden brown. Let cool to room temperature.
4
Place the salad leaves in a salad bowl, add the apples, celery & butternut squash and pile on top.
5
Drizzle over the dressing and scatter the toasted pecans.
6
Optional: Add crumbled feta or goat cheese

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Butternut Squash salad with apple, celery & toasted pecans

Ingredients

Directions

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