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
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)
- Preheat oven to 400 degrees.
- 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.
- Roast squash until fork tender (about 20–30 minutes) and cool.
- 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.