Autumn Salad with Seasoned Roasted Butternut Squash

This Autumn Salad with Seasoned Roasted Butternut Squash has a great mix of tastes and textures. The roasted butternut squash is sweet, and the dried cranberries and goat cheese are tart and creamy, so they go well together. The crunchy toasted pecans make it taste great, and the balsamic vinaigrette dressing ties everything together. This salad is great for a cozy fall meal.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 cups mixed salad greens
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/2 cup crumbled goat cheese
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Preheat your oven to 400F 200C

In a mixing bowl, toss the diced butternut squash with olive oil, salt, and pepper until well coated

Spread the seasoned butternut squash on a baking sheet in a single layer

Roast in the preheated oven for 20-25 minutes or until the squash is tender and slightly caramelized, stirring once or twice during roasting

Remove the roasted butternut squash from the oven and let it cool slightly

In a large salad bowl, combine the mixed salad greens, dried cranberries, toasted pecans, and crumbled goat cheese

Add the roasted butternut squash to the salad

Drizzle balsamic vinaigrette dressing over the salad and toss gently to combine

Serve the autumn salad immediately, and enjoy