Description

This Roasted Butternut Squash Winter Salad is a medley of flavors and textures in every bite. It combines roasted butternut squash, crisp greens, and a delightful mix of toppings that bring out the best of winter produce.

Ingredients

Scale

Butternut squash (I buy pre cut to save time)
2 tbsp olive oil
Salt & pepper to taste
Mixed greens
Quinoa (cooked)
Pomegranate seeds
Roasted pistachios
Dijon vinaigrette
Gruyere or goat cheese (optional topping, non-vegan)

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Instructions

1. Preheat oven to 425°F. Line baking sheet with nonstick foil.
2. In a large bowl add cut butternut squash. Drizzle with olive oil and season with salt & pepper. Mix together until squash is coated.
3. Bake for 20-25 minutes until squash begins to brown on edges.
4. Meanwhile, in a salad bowl, add mixed greens.
5. Then add in desired amount of quinoa, butternut squash, pistachios, & pomegranate seeds.
6. Drizzle with dressing and toss to combine. Can top salad with optional cheese. Enjoy!