Ingredients
Scale
- For the roasted squash:
- 2 cups chopped butternut squash
- 1/2 tbsp coconut oil, melted
- Sprinkling of cinnamon, salt and pepper (be generous)
- For the dressing:
- Juice of one orange (about 1/3 cup)
- 2 tbsp olive oil
- 1 tbsp pure maple syrup
- 1/4 tsp cinnamon
- Generous pinch of salt and pepper
- For the salad:
- 4 oz bag of leafy greens
- Roasted squash
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- optional: crumbled goat cheese
Instructions
- Preheat oven to 400F. Place cubed and peeled butternut squash chunks on a baking sheet sprayed with cooking spray. Toss cubes with melted coconut oil, cinnamon, salt and pepper and spread out in an even layer.
- Roast for about 25 minutes, or until squash is nicely browned.
- Meanwhile, whisk together the dressing ingredients and place in the fridge until the salad is ready.
- To assemble the salad, place the leafy greens, roasted squash, pecans and dried cranberries in a large bowl. Add desired amount of dressing plus a good pinch of salt and pepper and toss to combine. You'll have some dressing leftover.