Roasted Butternut Squash Salad with Goat Cheese GUEST BLOG

 Katie made this easy and delicious salad for company last weekend! Great fall recipe from blogger Domestically Blissful!

Roasted Butternut Squash & Walnuts Ingredients

• 2 Cups Butternut Squash
• 3/4 Cup Walnuts (or Pecans)
• 2 Tablespoons Olive Oil
• 1/4 Cup Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Black Pepper

Honey Apple Cider Dressing Ingredients

• 4 Tablespoons Apple Cider
• 1 Tablespoon Olive Oil
• 2 Tablespoons Honey
• 1 Pinch Salt
• 1 Pinch Pepper

Salad Ingredients

• 5 Ounces Spinach & Arugula Mix
• 1/4-1/3 Cup Dried Cranberries
• 2 Ounces Goat Cheese
• 1/4 Cup Roasted Pumpkin Seeds

1. First, preheat your oven to 375 degrees Fahrenheit.
2. In a medium bowl mix 2 cups butternut squash, 3/4 cup walnuts, 2 tablespoons olive oil, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 teaspoon black pepper.
3. On a rimmed baking sheet lined with foil & sprayed with oil spread out the butternut squash & nuts & bake for 20-25 minutes until the butternut squash is tender.
4. While the butternut squash & walnuts are roasting add 4 tablespoons apple cider, 1 tablespoon olive oil, 2 tablespoons honey, 1 pinch salt, & 1 pinch pepper in a small jar. Shake well before serving.
5. Remove from oven & let cool.
6. In a large bowl add the spinach arugula mix, top with the roasted butternut squash, cranberries, goat cheese, pumpkin seeds, & dressing.
7. Serve immediately & enjoy!