This recipe is a winning combo. A single serving of squash alone can contain more than 400% of your daily requirement for vitamin A; this is due to the massive amounts of beta-carotene found in squash. Vitamin A can help protect your corneas. And cranberries have been seen to protect the eyes from disorders like cataracts and macular degeneration.
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Directions:
Preheat the oven to 350°. In a mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, the agave nectar, and 1 teaspoon each of the salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake until tender and golden, 20 to 25 minutes, tossing after 10 minutes. Set aside to cool.
Assemble the baby greens, cranberries, pecans, and goat cheese in a salad bowl. Top with the butternut squash. In a small bowl, whisk together the remaining olive oil, vinegar, mustard, chives, ¼ teaspoon salt, and extra pepper into a vinaigrette, and toss with the salad. Serve immediately.
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