I just had this salad at Waters, our won­der­ful local cafe, where we cel­e­brated my sister-in-law Randy’s birth­day. I am dupli­cat­ing it here because it was deli­cious! This recipe calls for goat cheese – omit if you are dairy intol­er­ant. This salad looks and tastes like fall. I kept it sim­ple here, but I think a bit of red onion and dried cran­ber­ries would be a won­der­ful addi­tion as well. Enjoy!

Prep time: 15 min­utes
Total time: 45 min­utes
Yield: enough for sev­eral large salads

baby greens
1 2 1/2 – 3 lb. but­ter­nut squash peeled, seeded and cut into 1 inch slices (I’m not gonna lie – this part is a pain. Trader Joe’s sells it all skinned and sliced – I’m just say­ing…)
1 T olive oil
1 tsp. salt
1/2 tsp. pep­per
sprin­kle of goat cheese (optional)
Bal­samic Vinaigrette

1. Pre­heat oven to 400 degrees.
2. Place but­ter­nut squash on a roast­ing pan and driz­zle with olive oil. Sprin­kle with salt and pep­per and mix thor­oughly with your hands to dis­trib­ute the oil and spices.
3. Roast squash until fork ten­der (about 20–30 min­utes) and cool.
4. Plate up a hand­ful of baby greens. Place sev­eral piece of squash atop and driz­zle with Bal­samic Vinai­grette. Add a sprin­kle of goat cheese if you’re so inclined and serve.