Warm Roasted Butternut Squash Salad

4
Total Time
33 min
Prep
8 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

uncooked butternut squash

20 oz, (1 package), peeled and seeded chunks

table salt

½ tsp

black pepper

¼ tsp

mixed greens

5 oz, (1 container), baby kale, baby arugula, mizuna, and radicchio salad

low fat red wine vinaigrette salad dressing

cup(s)

walnut(s)

¼ cup(s), toasted, coarsely chopped

soft-type goat cheese

4 Tbsp, crumbled

olive oil 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.
  5. Per serving: 2 cups greens, 3/4 cup squash, 1 tablespoon walnuts, and 1 tablespoon cheese

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