1 medium butternut squash, peeled diced (4-5 cups)
1 medium head cauliflower, cut into small florets (5 cups)
1 red onion, peeled and thinly sliced
3-4 medium apples, cored and diced
1/3 dried cranberries (sweetened with apple juice, we can
use apple cider)
1/4 cup olive oil + 2 tbsp. divided
1/4 cup pumpkin seeds (Roast the Squash Seeds)
2 tsp salt
2 tsp pepper
2 tbsp. lemon juice
A handful of chopped parsley, from your garden
Preheat oven to 450 degrees.
Toss butternut squash with 1 tbsp. olive oil, ½ tsp salt, and ½ tsp pepper. Spread out on baking sheet in a single layer. Toss onions and cauliflower with 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp. olive oil. Spread out on baking sheet in a single layer. Roast vegetables in oven for 15-20 minutes, until squash becomes soft and cauliflower starts browning.
Flip with spatula and roast for 5 more minutes. While the vegetables are roasting, place pumpkin seeds in a dry and toast over high heat, until the seeds become light golden brown. Set aside. In a large bowl, combine lemon juice and remaining salt and pepper. Whisk rigorously with a wire whisk and slowly drizzle in remaining olive oil. Set aside. In a large bowl, combine squash, onions, cauliflower, apples, pumpkin seeds, cranberries, and parsley. Drizzle in dressing and gently toss with a spoon until well coated.
*Add grilled chicken if desired*
From: .mannaandspice.comShare to Print