Roasted Butternut Fall Salad

Who says salads are only for the summertime? Cozy roasted squash, a hint of sweetness from dried cranberries and dressed effortlessly with California Olive Ranch’s Balsamic Vinaigrette- this comforting, hearty salad will have you happily eating your greens all fall long.

Ingredients

For Butternut squash cubes:

1.5 cups butternut squash cut into 1/2 inch cubes
2 tablespoons California Olive Ranch EVOO
1.5 tablespoons maple syrup
2 teaspoons Italian herbs
1/2 teaspoon fine salt
1/2 garlic powder

For rest of salad:

3-4 oz fresh salad greens, spring mix and baby spinach work well here
1/4 cup freshly grated parmesan cheese
1/4 cup pecans
1/4 cup dried cranberry
1/4 cup thinly sliced red onion
3 tablespoons California Olive Ranch Balsamic Vinaigrette

Instructions

Preheat oven to 375F
Place squash and all ingredients for roasting it in a baking dish and toss well.
Roast squash for 40 minutes or until fork tender and lightly caramelized.
When squash is done cooking remove from oven and let cool while you prepare the rest of the salad.
In a large salad bowl, place fresh greens, onion, pecan, cranberries, cooled squash and freshly grated parmesan cheese.
Drizzle salad with California Olive Ranch Balsamic Vinaigrette and toss well.
Serve immediately