Try this as a side dish or this makes a yummy addition to using those leftovers. Members of Cross Fit West Houston, we are thankful for you! Have a Happy and Safe Turkey Day y’all!
2 TBSP Coconut Oil
2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
Salt and freshly ground pepper
5 TBSP Walnut Oil
2 tablespoons sherry vinegar
1 tablespoon coarsely chopped tarragon
1 tablespoon chopped flat-leaf parsley
10 ounces mixed salad greens or mesclun
2 Apples slices with skin on
1 cup coarsely chopped walnuts
1/2 cup roasted pumpkin seeds
1. In a large nonstick skillet, heat 2 tablespoons of the coconut oil. Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.
2. In a small bowl, combine the vinegar with the tarragon, parsley and the 5 tablespoons of walnut oil; season the dressing with salt and pepper. In a large bowl, toss the salad greens with the pecans, pumpkin seeds, apples and roasted squash. Pour the dressing over the salad and toss well. Serve the salad right away.
Make Ahead The dressing can be kept at room temperature for up to 2 hours. The cooked squash can be refrigerated overnight. Bring to room temperature before using in the salad.