Ingredients

The following ingredients have 4 Servings
  • 3 cups diced butternut squash (cut into 3/4-inch cubes)
  • 1 teaspoon fresh thyme leaves, chopped ( (or 1/4 teaspoon dried thyme))
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided use
  • Kosher salt and black pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon Dijon mustard
  • 1 container (5 ounces) 50/50 mix salad greens (spinach and spring greens)
  • ¼ cup pecans, toasted
  • ¼ cup dried cranberries
  • 1 ounce goat cheese, crumbled

Instruction

  • Preheat oven to 400°F.
  • Toss the butternut squash with the thyme and 2 teaspoons olive oil on a baking sheet. Season the squash with salt and pepper and spread the cubes out in a single later. Roast in the oven until squash is browned and tender, about 20 minutes. Remove from oven. Alternatively, you can also roast the butternut squash in an air fryer at 375°F for 12-14 minutes.
  • Meanwhile, whisk the vinegar, maple syrup, mustard and remaining 2 tablespoons olive oil together in a small bowl. Season the vinaigrette with salt and pepper.
  • Place the salad greens in a large bowl and toss with the dressing. Arrange the roasted squash, pecans, cranberries and goat cheese on top. Enjoy!