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RECIPE
13 INGREDIENTS5 STEPS40MIN

Fall Salad with Orange Cinnamon Vinaigrette

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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
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Easy Fall Salad with roasted butternut squash, pomegranate seeds and an orange cinnamon vinaigrette that shakes up easily in a jar. Perfect for a lighter dish at Thanksgiving!

40MIN

Total Cooking Time

13

Ingredients
Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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to taste
Nonstick Cooking Spray
Salad
4 cups
to taste
Ground Cinnamon
to sprinkle on squash before roasting
to taste
to sprinkle on squash before roasting
2 heads
plus spring mix salad for added color
to taste
Chopped Pecans
to taste
Gorgonzola Cheese , crumbled
Vinaigrette
1/4 tsp
Ground Cinnamon
1/4 tsp
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Directions

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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 (to taste) .
Step 2
Place Butternut Squash (4 cups) on the baking sheet and spray squash with Nonstick Cooking Spray (to taste) . 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 Orange Juice (1/2 cup) , Olive Oil (2 Tbsp) , Maple Syrup (1 Tbsp) , Ground Cinnamon (1/4 tsp) , and Salt (1/4 tsp) . 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!

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