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roasted butternut squash salad

Fall is in the air, and it's time to cozy up with a delicious roasted butternut squash salad. This colorful dish captures the essence of autumn on your plate. It's packed with seasonal ingredients that will make your taste buds dance.
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Ingredients Equipment Method

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 2 ounces crumbled goat cheese
  • 2 tablespoons balsamic vinaigrette

Equipment

  • Large baking sheet
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Salad tongs

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash with olive oil, salt, and pepper.
  3. Spread squash on baking sheet and roast for 25-30 minutes until tender.
  4. Let squash cool for 10 minutes.
  5. In a large bowl, combine mixed greens, roasted squash, cranberries, and pumpkin seeds.
  6. Sprinkle goat cheese over the salad.
  7. Drizzle with balsamic vinaigrette and toss gently.
  8. Serve immediately and enjoy your fall-inspired healthy salad!