Clarissa Dickinson

Butternut Squash & Goat Cheese Salad

Clarissa Dickinson
Butternut Squash & Goat Cheese Salad

Makes: 4 servings Total time: 40 minutes


  • 8 cups 50/50 lettuce blend

  • 1/3 cup goat cheese, crumbled

  • 1/2 cup dried cranberries

  • 1/2 cup pecan halfs

  • 1 cup cubed butternut squash

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • Olive oil and balsamic vinegar for dressing

Step 1: Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Spread out butternut squash and drizzle with olive oil, salt and pepper.

Step 2: Bake for 25 minutes, until easily pierced with a fork. Remove from the oven and let cool.

Step 3: To assemble the salad, place lettuce in a bowl, top with crumbled goat cheese, dried cranberries, pecan half, cooled butternut squash cubes and dressing. Toss, and serve immediately.

If you are storing for meal prep or later in the week, assemble aside from the dressing until ready to eat.