Ingredients
- 1 Butternut Squash, peeled, seeded and cut into bite sizes
- 2 TBSP extra-virgin olive oil
- 1 Tsp salt
- 6 Oz Mixed baby greens
- 1 Apple, cored and sliced (Fuji, Honeycrisp or Gala)
- 5 Oz Goat cheese crumbles
- 1/4 Cup Walnuts, toasted and chopped
- 1/4 Cup Pomegranate seeds
Servings: People
Instructions
- Preheat oven to 400F. Line a baking sheet with aluminum foil.
- In a bowl, toss the squash with olive oil and salt. Arrange the squash in a single layer on the prepared sheet. Bake for 20 to 25 minutes, until the squash is lightly browned. Remove from the oven and let cool for 10 minutes.
- In a salad bowl, toss together the mixed greens, squash, apple and balsamic vinaigrette (see recipe below). Top with goat cheese, walnuts and pomegranate seeds. Serve.
Balsamic Vinaigrette
- Combine 1/3 cup balsamic vinegar, 1/4 tsp salt and 1/8 tsp of black pepper in food processor or blender. Pulse to combine ingredients. With machine running, slowly drizzle 2/3 cup extra-virgin olive oil and blend until emulsified. Keep in a lidded container until ready to use. Shake well before using.
Recipe Notes
Recipe adapted from True Food Kitchen.
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