Salads

Roasted Butternut Squash Harvest Salad

Butternut Squash roasted in honey and olive oil . . . mix in cranberries, toasted pecans, goat cheese and bacon. YUM.

6
Ingredients:

1 large butternut squash
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 (4-oz.) packages gourmet mixed salad greens
4 ounces goat cheese, crumbled
3/4 cup pecan halves
1/2 cup dried cranberries
6 bacon slices, cooked and crumbled
poppy seed dressing
Preheat oven to 400 degrees. Place pecans on a lightly sprayed baking sheet and toast in the oven for 3-4 minutes, stirring once. (You can do this with the squash if it fits your oven, or toast the pecans and then roast the squash.) Peel and seed butternut squash; cut into 3/4-inch cubes. Toss together squash, olive oil, honey and salt and pepper in a large bowl; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly roll pan. Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes. Remove from oven, and cool in pan 10 minutes. Toss together squash, gourmet salad greens, and next 4 ingredients on a large serving platter or in a large salad bowl. Serve with poppy seed dressing.
Nutritions

Calories
361

Sodium
714mg
29% DV

Fat
24g
37% DV

Protein
15g
30% DV

Carbs
17g
6% DV

Fiber
2g
8% DV

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