Raw and Roasted Pipcorn Salad
Makes 2 servings
Ingredients
- 3 cups spring mix
- roasted cherry or grape tomatoes (see notes*)
- roasted butternut squash (see notes**)
- ½ large avocado, thinly sliced
- 1 cup mixed berries, like blueberries, blackberries and raspberries
- 1 cup Sea Salt Pipcorn
- 4 tablespoons salad dressing
Instructions
- Divide and arrange lettuce, roasted tomatoes, roasted butternut squash, avocado, berries and Pipcorn among two salad plates.
- To serve, drizzle with salad dressing and season with salt and pepper.
Notes
*To make roasted tomatoes, preheat oven to 400 degrees. Place 1 cup tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil. Season with salt, pepper and chili flakes (optional) and toss to coat. Bake for 20 minutes. Remove from the oven and let cool.
**To make roasted butternut squash, preheat oven to 400 degrees. Place 1 cup cubed butternut squash and 1 minced garlic clove on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread squash in a single layer. Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 or until the squash is fork tender.
**To make roasted butternut squash, preheat oven to 400 degrees. Place 1 cup cubed butternut squash and 1 minced garlic clove on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread squash in a single layer. Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 or until the squash is fork tender.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/raw-and-roasted-pipcorn-salad/