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Roasted Butternut Squash Salad

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Course Salad

Ingredients
  

For the squash

  • 2 lbs Butternut Squash
  • 1 tbsp Extra Virgin Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper

For the vinaigrette

  • ¼ cup Extra Virgin Olive Oil
  • 2 tbsp Maple Syrup
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • ¼ tsp Garlic Powder
  • ¼ tsp Salt
  • ¼ tsp Fresh Cracked Pepper

For the salad

  • 4 cups Spring Mix Lettuce
  • ¼ cup Dried Cranberries
  • ¼ cup Pecans (chopped)
  • 1 oz Goat Cheese

Instructions
 

  • Preheat oven to 400*F. peel and slice squash, cut into ½ inch cubes.
  • Place squash on a lined baking sheet, drizzle with oil. Sprinkle a pinch of salt and pepper. Toss to coat.
  • Roast squash for 30 minutes, stir halfway through. Side aside to cool once cooked.
  • Mix all vinaigrette ingredients in a small bowl. Set aside.
  • Place spring mix in a bowl (either a large one or split between 4 single serving bowls). Add squash, cranberries, pecans, and goat cheese.
  • Add dressing and toss to coat. Enjoy!