Roasted Butternut Squash Salad

• Vegetarian
• Gluten free

• Produce

  • 2 cup Butternut squash
  • 1/2 cup Cranberries, dried
  • 2 Green onions
  • 10 oz Greens, mixed

• Condiments

  • 4 tsp Lemon juice
  • 6 tbsp Maple syrup
  • 1/2 cup Mustard, whole grain

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 Salt & pepper

• Oils & Vinegars

  • 3/4 cup Oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Goat cheese

Found on lemontreedwelling.com

Description

Ingredients

• 10 oz. mixed greens
• 2 c. cubed butternut squash
• 1 c. pecans
• 2 Tbsp. olive oil
• ¼ c. brown sugar
• ½ c. dried cranberries
• ½ c. crumbled goat cheese
• 2 green onions, sliced
• ¾ c. oil
• ½ c. whole grain mustard
• 6 Tbsp. maple syrup
• 4 tsp. lemon juice
• salt & pepper, to taste

Directions

• In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
• Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
• Remove from oven and cool on pan.
• Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
• Drizzle with maple mustard vinaigrette.