Roasted Butternut Squash Salad

You should serve this Roasted Butternut Squash Salad with your Thanksgiving meal. The sweet and savory tastes go well with the tartness of the cranberries and the crunch of the pecans. A little balsamic vinaigrette brings it all together.

Ingredients:

• 2 cups diced butternut squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• Balsamic vinaigrette dressing

Instructions:

Get the oven ready by heating it up to 400F 200C

Add salt and pepper to the butternut squash and toss it around

Put the squash on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and slightly caramelized

Let the squash that has been roasted cool down

Mix the mixed greens, dried cranberries, chopped pecans, and crumbled feta cheese together in a large salad bowl

Put the roasted butternut squash on top of that

Add as much balsamic vinaigrette dressing as you like

Mix everything together slowly

Serve and have fun!