Roasted Carrot and Butternut Squash Salad with Mixed Greens, Extra Sharp Cheddar, and Pinenuts
User Reviews
0
0 reviews
Unrated
-
Servings
4
Roasted Carrot and Butternut Squash Salad with Mixed Greens, Extra Sharp Cheddar, and Pinenuts
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- vinaigrette click link up above for recipe, Fran's brand
- 1 cup carrots peeled and diced
- 1 cup butternut squash peeled and diced
- 1 tbsp olive oil
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 4 cups mixed greens
- cheddar cheese diced, extra sharp
- 1 tbsp pine nuts toasted
- 1 tbsp dried cranberries
Instructions
- Make Fran's Vinaigrette - click the link up above for the recipe.
- Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
- Place the diced carrots and butternut squash on the baking sheet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Place into the oven and roast, flipping halfway through cooking, for 15-20 minutes, or until tender. Remove from the oven and cool completely.
- Place the mixed greens in the salad then top with roasted carrots and squash, extra sharp cheddar, toasted pine nuts, and dried cranberries. Toss with vinaigrette, to taste. Serve immediately. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
