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    Butternut Squash and Mushroom Medley Salad with Balsamic-Lemon Vinaigrette

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    Pixicook editorial team
    clock-icon35 minutes

    A delightful and versatile salad made with roasted butternut squash, mushrooms, and a tangy balsamic-lemon vinaigrette.

    Easy
    Intermediate
    High Fiber

    Ingredients for Butternut Squash and Mushroom Medley Salad with Balsamic-Lemon Vinaigrette

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Butternut Squash, peeled, cut lengthwise in half, seeded, and cut into ½-inch pieces

    0 lb

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    Baby Shiitake Mushroom Caps, left whole, or larger mushroom caps, cut into ¼-inch-thick slices

    0 oz

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    Shallots, cut into ¼-inch dice

    each

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    Extra Virgin Olive Oil

    cups

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    Maldon Sea Salt

    to taste

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    Black Pepper, coarsely ground

    to taste

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    Canned Sliced Black Truffles In Oil

    0 oz

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    Balsamic vinegar

    tablespoons

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    Lemon, juiced

    each

    Substitute chevron-down

    Fresh Rosemary, minced

    teaspoons

    Substitute chevron-down

    Cremini Mushrooms, trimmed and thinly sliced

    0 oz

    Substitute chevron-down