Roasted Butternut Squash Salad

Butternut squash is just another reason we love the colder months; it’s sweet and savory and perfect in so many dishes. This salad is seasonal, light and seriously satisfying.

– butternut squash, roasted & cubed
– 1/2 fuji apple, cored & sliced
– 2 oz goat cheese, crumbled
– handful, walnuts, chopped & roasted
– 1/4 cup pomegranate seeds
– olive oil
– balsamic vinegar

Roast Squash:
1. Microwave for 3 minutes
2. Chop, top & tail
3. Peel & cut in half
4. Scrape out seeds
5. Cut into cubes
6. Toss with olive oil, salt, pepper & stir
7. Arrange on baking sheet & bake at 400 for 20-25 mins

Make salad:
1. In a bowl, add 3 handfuls of mixed greens
2. Add apple, goat cheese, walnuts, roasted squash, pomegranate seeds
3. Drizzle with olive oil and balsamic vinegar

*This post was originally published on LEAFtv. For more from LEAF, visit