roasted Butternut Squash salad

This lovely salad is hearty and tasty.  I make plenty of squash and use it as a side dish or as a snack. 

26 oz. butternut squash, peeled and cut into 1" cubes
Salt and freshly ground black pepper
2 tablespoons Olive Oil*, plus 1 tablespoon for drizzling
1/2 teaspoon ground cinnamon
Handful mixed nuts, roughly chopped
3-4 handfuls fresh arugula or baby spinach leaves (or a mixture)
5 oz. goat cheese or feta, roughly crumbled
2 tablespoons Balsamic Vinegar*

Preheat the oven to 400 degrees.  

In a bowl, gently toss the squash with 2 tablespoons olive oil, cinnamon and a good pinch of salt and pepper.  Transfer to a parchment-lined baking sheet.

Roast until lightly golden and crispy on the outside but still fluffy on the inside, 20-30 minutes.  Remove and set aside to cool.

While the squash is roasting, lightly toast the mixed nuts in a dry pan until golden and fragrant.

To serve, lay the salad leaves on a serving platter, then layer with the squash, goat cheese and toasted nuts.  Drizzle with the remaining 1 tablespoon olive oil and the balsamic just before serving.

* This is a variation of Sarah Graham's salad from the Cooking Channel.  She used unflavored olive oil, but I used Rosemary Olive Oil, Traditional Balsamic Vinegar and spinach.


Other dressing options:

   Chipotle Olive Oil and Serrano Honey Vinegar

   Basil Oil and Peach Vinegar