Autumn Crunch with Roasted Butternut Squash

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  • 1 package Taylor Farms Salad Blend
  • 1 ½ cups of Butternut Squash
  • 2 tbsp. Extra-Virgin olive oil
  • Salt & pepper
  • 1 ½ cup couscous, cooked and cooled
  • ½ red onion, thinly sliced
  • ½ cup dried cranberries
  • ½ cup toasted pecans


  • 3 tbsp. orange juice
  • 1 tbsp. Dijon mustard
  • ¼ tbsp. garlic powder
  • 3 tbsp. honey
  • 3 tbsp. apple cider vinegar
  • 1/3 cup Extra-Virgin olive oil


Pre-heat oven to 400°F. Place butternut squash on a baking sheet and drizzle with olive oil and season with salt and pepper; roast for 10-15 minutes.

To make dressing, whisk all ingredients in a medium mixing bowl and set aside.

Place Taylor Farms salad into a large salad bowl. Add cooled couscous, sliced red onion, dried cranberries, toasted pecans and roast butternut squash. Drizzle with desired amount of dressing and toss. Serve immediately.