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Roasted Butternut Squash Salad

Cathy Trochelman
  • minutes
  • Serves

INGREDIENTS

10 oz

mixed greens

2 cups

cubed butternut squash

1 cup

pecans

2 tbsp

olive oil

1/4 cup

brown sugar

1/2 cup

dried cranberries

1/2 cup

crumbled goat cheese

2

green onions (sliced)

3/4 cup

oil

1/2 cup

whole grain mustard

6 tbsp

maple syrup

4 tsp

lemon juice

salt & pepper (to taste)