Ingredients

The following ingredients have 6 Servings
  • 2 cups butternut squash (cubed into 1/2 inch cubes)
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 5 ounces mixed baby greens
  • 1/4 cup dried cranberries
  • 1/3 cup feta cheese, crumbled
  • 1 barlett pear, cubed into 1/2 inch chunks
  • 2 tablespoons walnuts, chopped (optional)
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instruction

  • Toss squash in oil and season with salt and pepper. Roast at 400 degrees for 40 minutes, or until browned and fork-tender. Allow the squash to cool slightly before adding the greens.
  • Mix together the apple cider vinegar, honey, garlic, salt, pepper together. Slowly whisk in olive oil.
  • If your nuts are not already toasted, place them into a dry skillet over medium heat. Heat for 2-3 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts.
  • Mix the greens with 1/4 cup of the salad dressing. Top the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if using. Toss lightly. Serve with additional dressing on the side.