Description
A vibrant autumn salad featuring sweet roasted butternut squash with a tangy cranberry glaze, tossed with fresh greens, goat cheese, and toasted pecans.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 cup cranberry sauce
- 1 tablespoon balsamic vinegar
- 6 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted pecans
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for 25-30 minutes until tender and lightly browned, stirring halfway through.
- In a small bowl, whisk together cranberry sauce and balsamic vinegar to create the glaze.
- Arrange salad greens on a platter, top with roasted squash, drizzle with cranberry glaze, and sprinkle with goat cheese and pecans.
Notes
You can customize the seasonings to taste.