Warm Roasted Butternut Squash Salad
4
Points®
Total time: 33 min • Prep: 8 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut squash
20 oz, peeled and seeded chunks
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Mixed greens
5 oz, (1 container), baby kale, baby arugula, mizuna, and radicchio salad
Low fat red wine vinaigrette salad dressing
⅓ cup(s)
Walnuts
¼ cup(s), toasted, coarsely chopped
Soft-type goat cheese
4 tbsp(s), crumbled
Cooking spray
2 spray(s)
Instructions
1
Preheat oven to 425°F. Spray rimmed baking sheet with olive oil nonstick spray.
2
Put squash on prepared baking sheet. Spray with nonstick spray and sprinkle with salt and pepper; toss until evenly coated and spread to form even layer.
3
Roast squash, turning halfway through roasting time, until tender and lightly browned, about 25 minutes. Let cool slightly.
4
Put salad mix in large bowl. Drizzle with vinaigrette and toss until coated evenly. Divide salad evenly among 4 plates. Top evenly with squash and sprinkle with walnuts and goat cheese.
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