Winter Squash Salad with Nuts & Dried Cranberries

This is a delicious fall/winter salad that’s been appearing on our table quite often lately.  Serve it as a side dish or eaten as a vegetarian meal.  We use Butternut Squash – our hands down favorite for its dense texture and natural sweetness.

1 Butternut Squash
1/2 lb BBF Salad Greens – for fresh salad and wilting
Organic Sunflower Seeds, Pecans or Walnuts
Organic Dried Cranberries
Classic Vinaigrette

Coarsely chop your favorite wilting greens. We often use arugula, swiss chard, escarole or kale. Set aside.

Preheat oven to 350 degrees. Slice Butternut squash into 1″ slices. We do not peel our squash and eat the tender skin. Peel if you prefer. Using a high heat safe fat like coconut oil, oil a cookie sheet and place squash on pan. Roast squash for 15-20 minutes and flip when bottom has browned and caramelized. Continue cooking another 15 min or until pieces are just tender.

Remove butternut from the oven and scatter chopped greens over the top. Drizzle with olive oil and a sprinkle of salt. Place back in oven and roast for another 5 minutes just until greens have wilted.

Prepare fresh salad greens by tearing or chopping into serving size pieces and placing in a large shallow bowl. Drizzle with your homemade vinaigrette and toss.

Pour roasted squash and greens over the fresh salad greens. Gently toss. Add organic sunflower seeds, pecans, walnuts and/or dried organic cranberries. Serve immediately.

Serving this with dollops of creamy goat cheese or a really good feta would put this over the top.