Roasted Butternut Squash Spinach Salad with Goat's Cheese

• Produce

  • 10 Basil, leaves fresh
  • 1 Butternut squash, small
  • 2 cloves Garlic
  • 1 (16 ounce package Spinach

• Condiments

  • 1 tsp Dijon mustard
  • 2 tsp Honey
  • 4 tsp Lemon juice

• Baking & Spices

  • 1 Pepper
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Pinch Cumin, ground

• Dairy

  • 1 Goats cheese

• Other

  • 1/4 cup (or to taste pumpkin Seeds

Found on saltandlavender.com

Description

Ingredients

• 1 small butternut squash
• Olive oil
• Salt & pepper, to taste
• 4 teaspoons lemon juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 2-3 cloves garlic, minced
• Pinch of ground cumin
• Pepper, to taste
• 2 tablespoons olive oil
• 1 (16 ounce) package of spinach
• 1/4 cup (or to taste) dried cranberries
• 1/4 cup (or to taste) pumpkin Seeds
• Goats cheese, to taste
• 10 leaves fresh basil

Directions

• Preheat oven to 400F, and move the rack to the top third of the oven. Line a baking sheet with tin foil for easy clean-up.
• Prepare the squash by cutting the ends off, then slicing it in half lengthwise. Cut each half into 1/2 slices width-wise so you end up with half moon shapes. Cut the pieces in half again to make them more bite-sized. Place squash slices on the baking sheet and toss with about a tablespoon of olive oil and some salt and pepper.
• Meanwhile, combine dressing ingredients to make the dressing (I used a jar). Refrigerate until needed.
• Once the squash is cooked, let it cool while you prepare the rest of the salad. Add spinach to a large bowl and then add the dried cranberries, pumpkin seeds, goats cheese (crumble it with your fingers), and basil (tear it into small pieces).
• Toss salad with the dressing and squash and serve immediately.