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Wednesday Weekly - Eat Mindfully

496 views · Published 15 November 2018 · 6:41 · Indexed 28 September 2026

Channel: Juli Popp · 2018 · Howto & Style

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Warm Roasted Butternut Squash Salad
4 Servings / 4 SP per serving

1 20-oz. pkdg peeled and seeded butternut squash chunks
1/2 tsp. falt
1/4 tsp. black pepper
1 5-oz. container lettuce mix
1/2 c. reduced fat red wine vinaigrette
1/4 c. coarsely chopped walnuts, toasted
1/4 c. crumbled soft goat cheese

Preheat oven to 425. Spray rimmed baking sheet with olive oil nonstick spray. 

Put squash on baking sheet. Spray with nonstick spray and sprinkle with salt and pepper; toss to coat. Spread evenly. 

Roast squash, turning halfway through, until tender and lightly browned, about 25 minutes. Let cool slightly. 

Put salad mix in large bowl. Drizzle with vinaigrette and toss to coat evenly. Divide among 4 plates. Top with squash and sprinkle with walnuts and goat cheese.

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