butternut squash salad with cranberries + goat cheese
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. assemble the baby greens, cranberries, pecans + goat cheese in a salad bowl.
  5. top with the butternut squash.
  6. 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.
  7. serve immediately + enjoy!
Recipe from Eat Right For Your Sight: Simple Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration, By Jennifer Trainer Thompson and Johanna M. Seddon, copyright © American Macular Degeneration Foundation, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Nutrition Information
Serving size: 1 cup Calories: 360 Fat: 30 Saturated fat: 5 Sodium: 260 Fiber: 4 Protein: 4
Recipe by kelly's ambitious kitchen. at https://kellysambitiouskitchen.com/roasted-butternut-squash-salad-with-cranberries-goat-cheese/