Roasted Squash Salad with Cranberries
Simple roasted butternut squash and arugula salad with dried cranberries, white raisins, toasted almonds dressed with creamy goat cheese dressing.
Equipment
- High-powered blender
Ingredients
Roasted Squash
- 1-3 butternut squash – depending on size
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black ground pepper
- ¼ teaspoon dried parsley flakes
Arugula Salad
- 3 cups arugula
- ¼ cup toasted sliced almonds
- ¼ cup dried cranberries
- ¼ cup white raisins
Goat Cheese Salad Dressing
- 4 ounces plain goat cheese
- ¼ cup whole milk
- 2 tablespoons fresh lemon juice
- ¼ teaspoon sea salt and fresh ground pepper
Instructions
Roasted Squash
- Pre-heat oven to 350°F. Line baking sheet pan with parchment paper and set aside.
- Slice the butternut squash and remove the seeds. If the skins seems tough on the squash the peel it off.
- Place the squash onto the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and dried parsley flakes.
- Bake for about 15 minutes. Depending on the size of the squash. It should be soft and tender.
- Remove from oven and let cool.
Arugula Salad:
- Place all ingredients into a salad bowl.
- Add roasted squash rings to the salad.
Goat Cheese Salad Dressing
- Place all ingredients into a high powered blender and blend until smooth. Dress salad and serve.