Warm Butternut Squash and Goat Cheese Salad
Charlene
ingredients
- 1 large butternut squash, peeled, seeded and cut into 1/2 inch squares
- 6 ounces goat cheese
- 3 tbsp balsamic vinegar
- 5 tbsp olive oil
- kosher salt
- mixed farmers’ market lettuces
- 1/4 cup toasted almonds, roughly chopped
- 1/4 cup raisins
directions
- 1
Toss the squash in a bowl with 2 tbsp olive oil and kosher salt. Roast in a 400° oven for 20 minutes.
- 2
In a salad bowl toss squash, lettuces, cheese, almonds, raisins, olive oil and vinegar. Season
Source: Mom's recipes
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