butternut squash salad with cranberries + goat cheese
Cook time:
Total time:
Serves: 4-6
Ingredients
1 small butternut squash, peeled, seeded, and cut into ½-inch chunks {about 2 cups}
½ cup extra virgin olive oil
2 tablespoons agave nectar
1¼ teaspoons sea salt
1 teaspoon freshly ground black pepper
One 5-ounce bag baby greens
¼ cup dried cranberries
¼ cup pecan halves, lightly chopped
¼ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 teaspoons whole grain Dijon mustard
1 tablespoon freshly snipped chives
Instructions
preheat the oven to 350°F.
in a mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, the agave nectar, and 1 teaspoon each of the salt and pepper.
spread in a single layer on a rimmed baking sheet lined with parchment + bake until tender and golden, 20 to 25 minutes, tossing after 10 minutes. set aside to cool.
assemble the baby greens, cranberries, pecans + goat cheese in a salad bowl.
top with the butternut squash.
in a small bowl, whisk together the remaining olive oil, vinegar, mustard, chives, ¼ teaspoon salt + extra pepper into a vinaigrette and toss with the salad.