Roasted Squash Salad

6 ingredients
2 steps

Ingredients

  • 9 oz butternut squash, peeled, cubed
  • 6 cups mixed greens
  • 1/4 cup store-bought raspberry vinaigrette
  • 1/4 cup chopped scallion
  • 1/3 cup dried cranberries
  • 1/3 cup toasted chopped walnuts

Directions

  1. 1
    Preheat oven to 350°F. Toss squash with olive oil and season. Transfer to a baking dish and roast for 30 mins, until soft and golden brown. Let cool to room temperature.
  2. 2
    Toss greens with 2 tbsp vinaigrette. Arrange on serving plates. Toss squash, scallion, cranberries and walnuts with remaining vinaigrette and arrange over mixed greens. Serve.

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