Roasted Squash Salad

Ingredients

• •1 medium butternut squash, peeled and cubed
• •3 tablespoons olive oil
• •1 teaspoon salt
• •½ teaspoon black pepper
• •6 cups fresh spinach or arugula
• •½ cup crumbled goat cheese
• •¼ cup pumpkin seeds
• •12 leaves fresh sage
• •3 tablespoons balsamic vinegar
• •1 tablespoon Dijon mustard

Directions

1. 1Preheat oven to 400°F. Toss cubed squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. 2While squash roasts, whisk together balsamic vinegar, mustard, and remaining 1 tablespoon olive oil to make the vinaigrette.
3. 3In a small skillet, heat 1 tablespoon olive oil over medium heat and crisp the sage leaves for 1-2 minutes until fragrant, then remove and set aside.
4. 4Place fresh greens in a large bowl and drizzle with half the vinaigrette, tossing gently to coat.
5. 5Top the greens with roasted squash, goat cheese, pumpkin seeds, and crispy sage leaves.
6. 6Drizzle with remaining vinaigrette and serve warm or at room temperature.

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