Autumn-Inspired Salad
Ingredients
- 1 butternut squash peeled & cubed
- olive oil
- salt & pepper
- 1 shallot diced
- 3 cups mixed greens
- 1/4 cup dried cranberries
- 1/3 cup pumpkin spiced walnuts
Instructions
- Preheat oven to 400°F.
- Place butternut squash on a rimmed baking sheet. Toss with a small amount of olive oil.
- Spread into a single layer and sprinkle with salt and pepper.
- Bake for 20-25 minutes, tossing occasionally, until fork tender.
- While squash bakes, heat 1/2 tablespoon of olive oil in a frying pan over medium heat.
- Add shallots and sauté until translucent, about 5 minutes.
- Remove from heat.
- Divide mixed greens between two dinner plates.
- Top each salad with 3/4 cup squash. (You will have leftovers.)
- Divide shallot, cranberries, and walnuts between both plates.
- Top with desired salad dressing.
Notes
You will have extra squash. Save for another recipe, or use as a side dish for a different meal.