Butternut Squash Salad With Five Spice Nuggets

Yields: 6-8 Servings

From The Hodo Kitchen

Craving something nourishing, comforting, and flavorful without much fuss? This recipe combines a familiar cold weather favorite—roasted squash that’s caramelized on the outside and creamy on the inside!—with our bold, irresistible Chinese 5 Spice Nuggets and lots of greens.

The result: A hearty plant-based salad with a rich, smoky sweetness and just a touch of tanginess.

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Ingredients

• 2 (8 oz) packages 5 Spice Nuggets, halved Locate Product

• 1 (2 lbs) butternut squash, peeled and cut into 1/2 inch cubes

• 1/4 cup dried cranberries

• 2 tbsp maple syrup

• 2 tbsp olive oil

• 1/2 pound arugula

• 1/2 pound mixed spring greens

Dressing

• 1/3 cup apple cider

• 1 tbsp cider vinegar

• 1 tbsp shallots, minced (optional)

• 1 tbsp Dijon mustard

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 450°F.

2. In a large bowl, toss squash with syrup and olive oil.

3. Spread out vegetable mixture on a baking sheet and bake for 35 minutes.

4. Add nuggets to the baking sheet and bake for 5 more minutes.

5. In a separate bowl, whisk together all dressing ingredients, season to taste.

6. Toss all ingredients and dressing in a large bowl and mix gently.

7. Enjoy!