greens and butternut squash salad

Amys Gluten Free Pantry

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.

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