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Roasted Butternut Squash and Mandarin Orange Salad

Roasted Butternut Squash and Mandarin Orange Salad
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Ingredients

Units Scale
  • 2 cups arugula
  • 2 cups spinach
  • 1 cup butternut squash
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 2 mandarin oranges
  • 1/4 cup Toasted pine nuts
  • 1/4 cup Chopped dates
  • 1/4 cup plain goat cheese
  • 1/4 cup fresh Pomegranate seeds

Instructions

  1. Heat oven to 400 degrees. Place peeled and cubed butternut squash on a parchment lined baking sheet and toss with olive oil and salt.
  2. Spread out so the pieces are not touching and roast for 10-15 minutes, or lightly browned at the edges.
  3. Allow to cool while you assemble the rest of the salad. Using a pairing knife, cut off the peel of the mandarin oranges, then slice into ¼ inch thick slices.
  4. In a large salad bowl toss both arugula and spinach, then layer in the butternut squash, orange slices, pine nuts, chopped dates, pomegranate seeds and crumble goat cheese on top.
  5. Pour over the vinaigrette and gently toss right before serving.

Keywords: Roasted Butternut Squash and Mandarin Orange Salad

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