Salad with Butternut Squash
1 butternut squash cut into chunks
Salad makings for four ( arugula, radicchio, kale and Romaine)
1/3 C Red wine Vinegar
1/4 C dried Cranberries
1/4 C chopped Pecans
1/4 C Fetta cheese (optional)
Preheat oven to 425° F
Cut the butternut squash in half lengthwise remove the seeds and place cut side down on non-stick aluminum foil or parchment paper on a cookie sheet.
Roast the squash until tender and lightly browned, about 25 to 40 minutes.
Let cool and peel or cut away the outer skin.
Cut the squash into bite size cubes.Place the salad mix into a large bowl and drizzle with the red wine vinegar, tossing to coat evenly.
On your favorite salad plates, divide the salad into 4 servings and top off with the roasted squash, cranberries, feta cheese, and pecans