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Roasted Leek & Butternut Squash Salad

Servings: 2

  1. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
  2. Add the butternut squash and leeks to the baking sheet. Toss with olive oil, salt, and pepper. Bake in the oven for 20 to 25 minutes or until golden brown.
  3. Arrange the mixed greens, butternut squash, and leeks on a serving plate. Top with olives and drizzle with balsamic glaze. Enjoy!
  • 1 1/2 cupsButternut Squash (seeds removed, cubed)
  • 1 Leeks (medium, sliced)
  • 1 tbsp Extra Virgin Olive Oil
  • Sea Salt & Black Pepper (to taste)
  • 3 cups Mixed Greens
  • 1/3 cup Green Olives (pitted, sliced)
  • 2 tbsps Balsamic Glaze

Notes

Leftovers

Refrigerate in an airtight container for up to two days.

Serving Size

One serving is equal to approximately two cups.

More Flavor

Add pecans and chickpeas