Mixed Green Salad with Roast Butternut Squash, Goat Cheese,

• portioner: 6 servings

Ingredienser

1 (4 oz) log goat cheese

½ cup walnuts

⅓ cup dried cranberries

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tbsp red wine vinegar

2 tsp pure maple syrup

¾ tsp salt

⅜ tsp black pepper

¼ tsp thyme, dried

Vejledning

Preheat oven to 425°F.

Wash, dry, trim, and peel squash; halve lengthwise, scrape out the seeds, and cut into ¾-inch cubes. Transfer squash to a large baking sheet pan.

Drizzle the squash with oil, season with salt and pepper, then toss to combine; spread out in an even layer.

Place baking sheet in the oven and bake until squash is almost cooked through, about 15 minutes. Remove squash from the oven, drizzle with maple syrup, toss to combine, and spread out in an even layer. Return squash to the oven and bake until fork-tender and lightly caramelized, 10 minutes more. Remove from oven and set aside to cool completely.

Meanwhile, place additional oil, both vinegars, maple syrup, and spices in a small bowl. Whisk to combine the dressing and set aside.

Crumble the goat cheese.

Roughly chop walnuts.

Wash and dry the spring mix (or skip this step if it came pre-washed). Arrange spring mix on a serving platter, then top with the cooled roasted squash, goat cheese, walnuts, and cranberries.

Drizzle dressing over the salad just before serving.