SOOOOO good.. I was really surprised by this one. I even had it next day as lunch 🙂
1 butternut squash, peeled and cubed
2 tablespoons extra-virgin oil
1 teaspoon salt
6 ounces spinach & arugula mix
2 large apples or 3 small apples
1/2 cup balsamic vinaigrette (she used a orange-cranberry balsamic vinaigrette)
5 ounces goat cheese (she used the almond-milk vegan soft cheese)
1/3 cup pecans chopped
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper. In a bowl, toss the squash with the olive oil and salt – then arrange the squash on the baking sheet in a single layer and bake for 20-25 minutes. Then let cool for 10 minutes.
In a salad bowl (or individual bowls) toss together the mixed greens, squash, apple and balsamic vinaigrette. Top with cheese and pecans.