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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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Equipment

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

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

Instructions
 

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