Roasted Butternut Squash Salad

Ingredients

1 Butternut squash, peeled and diced
1-2 tablespoons extra virgin olive oil
1/4 cup dried cranberries
1/4 walnuts, roughly chopped
4 ounces mixed baby greens or arugula
Maple Vinaigrette
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
kosher salt and pepper
2 teaspoons dijon mustard
1/3 cup extra virgin olive oil

Directions

Place all your ingredients into a small mason jar. Tightly screw on the lid and shake well. Use a lettuce leaf to test for flavor and adjust as needed.

To assemble the salad place the mixed greens and arugula in a large bowl. Add roasted squash, cranberries and walnuts. Spoon just enough viniagrette onto salad to moisten it. Toss until well coated. Season with kosher salt and pepper as needed.

To roast Butternut Squash: Preheat oven to 425 degrees. Place diced butternut squash on baking sheet. Drizzle with olive oil, salt and pepper. Toss together until well coated. Roast squash for 15-20 minutes, turning once. Add cranberries to the pan for the last 5 minutes.

While the squash is roasting make your vinaigrette.

Place all your ingredients into a small mason jar. Tightly screw on the lid and shake well. Use a lettuce leaf to test for flavor and adjust as needed.

To assemble the salad place the mixed greens and arugula in a large bowl. Add roasted squash, cranberries and walnuts. Spoon just enough viniagrette onto salad to moisten it. Toss until well coated. Season with kosher salt and pepper as needed.