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.
1small butternut squashpeeled, seeded, and cut into 1/2 inch chunks (about 2 cups)
½cupextra virgin olive oil
2tablespoonsagave nectar
1¼teaspoonssea salt
1teaspoonfreshly ground black pepper
One 5-ounce bag baby greens
¼cupdried cranberries
¼cuppecan halveslightly chopped
¼cupcrumbled goat
3tablespoonswhite wine vinegar
teaspoonswhole grain Dijon mustard
1tablespoonfreshly snipped chives
Instructions
Preheat the oven to 350°F. 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.
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.