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Leek Salad with Butternut Squash and Candied Pecans
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Ingredients
2
cups
butternut squash, diced
1/2
yellow onion, diced
1
garlic clove, minced
2
leeks, chopped (white and the green)
1
tbsp
apple cider vinegar
olive oil
goat cheese (optional)
Maple glazed pecans:
1
cup
pecans
1/8
cup
pure maple syrup
cinnamon to taste
Instructions
Directions for leek salad:
In medium sauce pan, add olive oil, garlic, onions, and butternut squash. Sauté until soft- about 15-20 minutes
Add the apple cider vinegar and sauté for a few minutes.
Add in the leeks and sauté for a few more minutes until soft (but not overly wilted).
Remove from heat and the cranberries and toasted pecans.
Directions for pecans:
Mix pecans, maple syrup and cinnamon in bowl.
Pour into a baking sheet lined with parchment paper.
Bake at 350 for 15-20 minutes or until toasted.
Notes
This dish can be served hot or cold- It’s better cold with the goat cheese in my opinion!