Roasted Butternut Squash Salad


10 oz. mixed greens
2 c. cubed butternut squash
1 c. pecans
2 Tbsp. olive oil
1/4 c. brown sugar
1/2 c. dried cranberries
1/2 c. crumbled goat cheese
2 green onions, sliced
Maple Mustard Vinaigrette (combine all ingredients and mix well)
3/4 c. oil
1/2 c. whole grain mustard
6 Tbsp. maple syrup
4 tsp. lemon juice
salt & pepper, to taste


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

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