Mixed Green Salad with Honey Mustard Vinaigrette
Roasting will caramelize the squash, enhance its flavor, and will hold their shape better.
Mixed Green Salad with Honey Mustard Vinaigrette
Roasting will caramelize the squash, enhance its flavor, and will hold their shape better.
Ingredients
- 4 ounces pecans whole
- 1 Tbsp butter or margarine melted
- 1 Tbsp sugar
- 2 Tbsp GF honey mustard
- 1 clove garlic minced
- 1/4 tsp red pepper flakes
- 1/4 cup GF balsamic vinegar
- 3/4 cup olive oil
- Salt and pepper to taste
- 1 lb mixed salad greens including fresh baby spinach
- 1 cup butternut squash roasted
- 1/4 cup tomatoes chopped
- 1 red bell pepper cored, seeded, and cut into 1-2 inch thin slices
Instructions
- Preheat oven to 300°F. Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar. Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.
- Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium sized bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.
- Place salad greens and baby spinach in a large bowl. Add the butternut squash, tomatoes, red bell pepper, and pecans. Toss to coat with 1/4 cup of the dressing.
- Serve immediately
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[hr]FAQ: Is Balsamic Vinegar Safe?
