Roasted Butternut Salad
This is a simple salad but very tasty and colorful. Adding squash is a fun way to jazz up a salad!
5 cups butternut squash, peeled and cubed
2 teaspoons sugar of choice (we use coconut sugar)
2 tablespoons olive oil
4 shallots, peeled and sliced
4 cups mixed greens
½ head red leaf lettuce
½ cup pumpkin seeds, toasted
1 cup olive oil
2 teaspoons sugar of choice
3 tablespoons red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sea salt
Toss cubed squash with oil, sugar and a dash of salt and pepper.
Bake uncovered in 10”X 15” pan or two smaller pans at 375 degrees until tender and caramelized (about 20 minutes.) Allow to cool.
Toss everything together and serve.
Total cooking time: 45 minutes