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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 small butternut squash, peeled, seeded, and cut into 1/2-inch chunks (about 2 cups)</li>
<li>½ cup extra-virgin olive oil</li>
<li>2 tbsp agave nectar</li>
<li>1¼ tsp sea salt</li>
<li>1 tsp freshly ground black pepper</li>
<li>1 5-ounce bag baby greens</li>
<li>¼ cup dried cranberries</li>
<li>¼ cup pecan halves, lightly chopped</li>
<li>¼ cup crumbled goat cheese</li>
<li>3 tbsp white wine vinegar</li>
<li>2 tsp whole grain Dijon mustard</li>
<li>1 tbsp freshly snipped chives</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat the oven to 350°. In a mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, the agave nectar, and 1 teaspoon each of the salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake until tender and golden, 20 to 25 minutes, tossing after 10 minutes. Set aside to cool.</li>
<li>Assemble the baby greens, cranberries, pecans, and goat cheese in a salad bowl. Top with the butternut squash. In a small bowl, whisk together the remaining olive oil, vinegar, mustard, chives, ¼ teaspoon salt, and extra pepper into a vinaigrette, and toss with the salad. Serve immediately.</li>
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