Roasted Butternut Squash Salad

Ingredients

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The following ingredients have 4 Servings

• 2 butternut squash (peeled and diced {see photo illustrations above})
• pinch of salt
• 1 large bunch local salad greens
• toasted walnuts
• extra virgin olive oil {preferably flavor-infused}
• balsamic vinegar {preferably flavor-infused}

Instruction

• Preheat oven to 400 degrees and adjust rack to middle position.
• Peel and cube squash and add to bowl. Sprinkle squash with salt and drizzle with about 1 tablespoon of olive oil and about 1 tablespoon of vinegar. Toss well to combine.
• Spread squash evenly on a sheet pan and roast for 20-25 minutes, or until fork tender. Be sure to stir at least once during cooking time.
• Allow to cool and store in fridge to use as your salad topping throughout the week.
• To serve, combine a generous amount of local greens, a handful of the roast squash, about a tablespoon of toasted walnuts and a drizzle of both the oil and vinegar. Serve with toast topped with peanut butter or cream cheese.