Roasted Butternut Squash and Cranberry Salad

Name: Roasted Butternut Squash and Cranberry Salad
Cuisine: American
Ingredients: 1 small butternut squash (peeled, seeded, and cut into 1/2 inch chunks (about 2 cups)); ½ cup extra virgin olive oil; 2 tablespoons agave nectar; 1¼ teaspoons sea salt; 1 teaspoon freshly ground black pepper; One 5-ounce bag baby greens; ¼ cup dried cranberries; ¼ cup pecan halves (lightly chopped); ¼ cup crumbled goat; 3 tablespoons white wine vinegar; teaspoons whole grain Dijon mustard; 1 tablespoon freshly snipped chives

Instructions

A good source of carotenoids, vitamins A, B6, C, and folate, butternut squash is also rich in phytochemicals, which convert into antioxidants, thought not only to help prevent macular degeneration, but also to reduce the risk for certain cancers and cardiovascular problems. This is a pretty salad that offers a colorful change of pace with its roasted squash, goat cheese, pecans, and cranberries.

Updated at: Fri, 22 Nov 2024 04:54:48 GMT