#balsamicmapledressing

[agenderemryspaperart]

This colorful Fall Harvest Butternut Squash and Pomegranate Salad is a celebration of flavors that are in season. Tossed in a tasty balsamic maple dressing, roasted butternut squash goes well with the sweet and sour pomegranate arils, crunchy pumpkin seeds, and sour dried cranberries.

Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1/2 cup pomegranate arils. 1/4 cup pumpkin seeds. 1/4 cup dried cranberries. 1/4 cup balsamic vinegar. 2 tablespoons maple syrup. 1 tablespoon Dijon mustard.

Instructions: Preheat oven to 400F 200C. Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast squash in the preheated oven for 25-30 minutes or until tender and lightly browned. In a small bowl, whisk together balsamic vinegar, maple syrup, and Dijon mustard to make the dressing. In a large salad bowl, combine roasted butternut squash, mixed salad greens, pomegranate arils, pumpkin seeds, and dried cranberries. Drizzle the dressing over the salad and toss gently to coat. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Sunstomy and Friends

[sandy6music]

This tasty quinoa salad has just the right amount of sweetness from the cranberries, crunch from the pecans, and freshness from the apples. This healthy salad tastes great with the balsamic maple dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1/2 cup dried cranberries. 1 apple, diced. 1/2 cup pecans, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Whisk the quinoa with a fork and set it aside until it's cool. Diced apple, chopped pecans, red onion, parsley, feta cheese, and cooked quinoa should all be put in a large bowl together. Add the maple syrup, salt, and pepper to a small bowl and mix them together with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can add more parsley and pecans as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Aharon Bensimon