Warm roasted butternut squash salad
3
Points®
Total time: 33 min • Prep: 8 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The only cooking required for this beautiful, easy salad recipe is to roast the butternut squash in the oven. The rest of the dish is incredibly quick, as you can use a container of mixed salad greens and store-bought red wine vinaigrette dressing. Feel free to make your own salad dressing, or use feta cheese instead of goat cheese, or experiment with your favorite kinds of squash for this versatile recipe.
Ingredients
Cooking spray
5 spray(s)
Raw butternut squash
20 oz, cubed
Table salt
½ tsp
Black pepper
¼ tsp
Mixed greens
5 oz
Low fat red wine vinaigrette salad dressing
⅓ cup(s)
Walnuts (unsalted, dry roasted or raw, no sugar added)
4 Tbsp, toasted, coarsely chopped
Soft goat cheese
4 Tbsp, crumbled
Instructions
1
Preheat oven to 425°F. Spray rimmed baking sheet with cooking spray.
2
Put squash on prepared baking sheet. Spray with cooking 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.
5
Serving size: 2 cups greens, 3/4 cup squash, 1 tbsp walnuts and 1 tbsp cheese
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