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    Roasted Butternut Squash and Mushroom Medley Salad

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    Author
    Pixicook editorial team
    clock-icon30 minutes

    A delightful salad with roasted butternut squash and mushrooms, enhanced with a rich vinaigrette.

    Easy
    Intermediate
    High Fiber

    Ingredients for Roasted Butternut Squash and Mushroom Medley Salad

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

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

    0 oz

    Substitute chevron-down

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

    0 oz

    Substitute chevron-down

    Large Shallots, cut into ¼-inch dice

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Maldon Sea Salt

    to taste

    Substitute chevron-down

    Coarsely Ground Black Pepper

    to taste

    Substitute chevron-down

    Canned Sliced Black Truffles In Oil

    0 oz

    Substitute chevron-down

    Balsamic vinegar

    tablespoons

    Substitute chevron-down

    Lemon Juice, juice of 1 lemon

    tablespoons

    Substitute chevron-down

    Fresh Rosemary, minced

    teaspoons

    Substitute chevron-down

    Cremini Mushrooms, trimmed and thinly sliced

    0 oz

    Substitute chevron-down