Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with foil and spray with
Nonstick Cooking Spray (as needed)
.
Step 2
Place
Butternut Squash (565 g)
on the baking sheet and spray squash with
Nonstick Cooking Spray (as needed)
. Sprinkle
Ground Cinnamon (to taste)
and
Salt (to taste)
over the squash. Roast for approximately 30 mins, then remove from the oven to cool.
Step 3
Meanwhile, chop
Romaine Lettuce (2 heads)
and place them plus
Pomegranate Seeds (to taste)
,
Sliced Almonds (to taste)
, and
Gorgonzola Cheese (to taste)
in a large serving bowl and set aside.
Step 4
To a jar with a lid, add the
Oranges (2)
,
Olive Oil (30 mL)
,
Maple Syrup (15 mL)
,
Ground Cinnamon (as needed)
, and
Salt (2 g)
. Combine by shaking vigorously.
Step 5
Once the squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with Salt and Ground Black Pepper to taste. Enjoy!
