Ingredients

The following ingredients have 4 Servings
  • 1 5 oz container mixed winter super greens, including Swiss chard, spinach, and kale
  • 1 red onion (finely diced)
  • 4 large carrots (finely shredded)
  • 1 butternut squash (peeled, seeded, and diced (1/2-inch dice))
  • 1 6 oz container raspberries
  • extra virgin olive oil
  • kosher salt
  • fresh cracked pepper
  • 1 Tbs + 1 tsp extra virgin olive oil
  • 1 Tbs white wine vinegar
  • 1 tsp Dijon mustard
  • pinch kosher salt
  • 2 pinches fresh cracked pepper
  • 1 tsp fresh snipped chives

Instruction

  • Heat oven to 450F.
  • Toss the diced butternut squash in a light drizzle of olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and roast at 450F for 8-10 minutes or until fork tender and lightly browned. Set aside and cool completely.
  • In a small bowl, whisk together the ingredients for the Vinaigrette.
  • To assemble the salad, on each of 4 plates layer in the following order: salad greens, carrot, onion, roasted butternut squash, and raspberries. Drizzle vinaigrette over top and serve. Yields 4 servings.