Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup extra-virgin olive oil
- 8 cups mixed salad greens
- ¼ cup dried cranberries
- ¼ cup chopped walnuts toasted
- ¼ cup feta cheese crumbled
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, or until tender and lightly browned.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey. Gradually whisk in ½ cup extra-virgin olive oil until emulsified. Season with salt and pepper.
- In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, toasted walnuts, and feta cheese. Drizzle with the dressing, toss to combine, and DEVOUR.
