Fall Salad with Squash, Brie, Pecans and Maple
- Preparation time: 15 minutes
- Cooking Time: 20 minutes
- 2 servings
Ingredients
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 tsp. tablespoon olive oil
- 1 tsp. maple syrup
- Salt and pepper
- 2 cups lettuce
- 2 tbsp. tablespoon of chopped chives
- 3/4 cup cooked pearl couscous
- 1/4 cup pumpkin seeds
- 2 tbsp. tablespoon dried cranberries
- 75 g Brie cheese, cut into pieces
- 1/3 cup maple nuts
- 1/4 cup cooked bacon bits
- 2 tbsp. tablespoon olive oil
- 1 tsp. teaspoon of maple syrup
- 1 tsp. teaspoon balsamic vinegar
- Salt and pepper
Instructions
- Preheat the oven to 400 F. In a bowl, mix the squash with oil, salt, pepper, and maple syrup. Place on a baking sheet lined with parchment paper and bake for 20 minutes or until the squash is tender. Let cool slightly.
- In a bowl, mix all ingredients and adjust seasoning to taste.
In collaboration
