Butternut Squash Salad

1- Butternut squash, peeled and cubed (or, do as I do, buy the pre-diced in your produce fridge)
1- container of baby mixed greens
4oz. goat cheese, crumbled
1 tbls. EVOO
2 Tbls real maple syrup
2 tbls of SuperSeedz cinnamon sugar pumpkin seeds.  If you can't find, any glazed nut will work.

pre-heat oven to 400 degrees
put cubed squash into a large bowl, drizzle with EVOO and real maple syrup, season to taste with salt and pepper, toss well to coat.
Line a baking pan with parchment paper, spread squash evenly in pan (do not crowd, if needed, use two pans)
bake at 400 for 20-30 minutes. You want the squash to start to brown in spots. The time will depend on the size of the cubes, and how fresh the squash is as the fresher, the wetter it is. So, start checking at 20 minutes.
Once lightly browned, remove from oven and allow to cool.

Once squash is room temperature, plate the lettuce on a platter, top with goat cheese, squash, seeds or nuts. Then use your favorite vinaigrette.  My favorite for this salad is Newman's Own, Honey Apple Cider Vinaigrette (found here:  https://www.newmansown.com/foods/honey-apple-cider-vinaigrette/ )

Enjoy!

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