Nutritional Wisdom with Carly Pollack

Roasted Squash, Cranberry and Nut Salad

Roasted Squash, Cranberry and Nut Salad Roasted Squash, Cranberry and Nut Salad

Ingredients
1/2 large butternut squash, seeds removed, cut into cubes
1/4 cup raw pistachios
1/4 cup raw pecans
1/4 cup dried cranberries
3 cups spinach
1 drizzle extra virgin olive oil
sea salt, to taste
black pepper, to taste

Directions
Drizzle squash with oil and season with sea salt and pepper. Roast in a 400 degree oven for 20 to 30 minutes or until fork tender. Roast the pistachios and pecans for 5 minutes, stirring and checking often to prevent charring. Remove the nuts and squash from the oven and combine all ingredients. The heat from the squash will wilt the spinach.

Serving
2 Servings