Meal Prep This Candied Butternut Squash Salad for Loads of Fall Flavor

Here are all the tips and tricks for making this butternut squash salad perfect in every bite.

Pack this salad up for meal prep throughout the week!

Becca Jackson shares her recipe for a candied butternut squash salad, a unique tip for saving your pears from turning brown, and how this salad should be layered for the best flavor and texture.

Find more from Becca on Instagram, @ifthecookiefits, or on her website, www.ifthecookiefits.com. Becca’s cookbook is available for purchase on her website.

Candied Butternut Squash Salad

INGREDIENTS

Candied Butternut Squash

• 4 cups butternut squash, cubes
• 1 Tbsp butter
• 2 Tbsp brown sugar
• 1 tsp cinammon

Dressing

• ¼ cup olive oil
• 2 tsp minced garlic
• 1-½ Tbsp olive oil mayo
• 1 Tbsp red wine vinegar
• 2 Tbsp pure maple syrup

Salad

• 12 cups mixed greens
• 2 chicken breasts, cooked and chopped
• 1-2 cups pomegranate perils
• 2 pears, chopped
• ½ cup feta cheese
• ½ cup dried cranberries

 METHOD

Candied Butternut Squash

1. Put butternut squash on a greased baking sheet with a drizzle of olive oil and sprinkle of salt. Bake at 400 degrees for 25 minutes.
2. Remove from the oven and add butter, brown sugar, and cinnamon.
3. Let it cool before adding to the salad.

Salad and Dressing

1. Layer salad ingredients in a large bowl.
2. To make the pears not brown so quickly, let them soak in salt water for a few minutes, then drain and rinse before putting on the salad.
3. Let the cooked butternut squash cool before adding to the salad.
4. Whisk dressing ingredients until well combined.
5. Serve dressing over salad.