Fresh and Easy: Roasted Butternut Squash Salad with Pumpkin Vinaigrette

Roasted Butternut Squash Salad with Pumpkin Vinaigrette
Recipe courtesy of Fresh & Easy Neighborhood Market

Serves 4

Ingredients:

Salad

• 16 oz. package fresh&easy butternut squash, cubed
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 6 oz. bag romaine and radicchio salad
• ½ cup pomegranate seeds
• ¼ cup toasted pepitas
• ¼ cup goat cheese, crumbled

Dressing

• 3 tablespoons pumpkin seed oil
• 2 tablespoons white wine vinegar
• 3 tablespoons orange juice
• 2 teaspoons Dijon mustard
• 1 shallot, finely chopped
• 1 teaspoon honey
• Salt and pepper to taste

Cooking Directions: 

1. Preheat oven to 400F.
2. In a lined baking sheet, toss butternut squash with olive oil, salt and pepper.  Roast for about 30 minutes, until brown.  Remove from oven; allow to cool.
3. In a jar, add pumpkin seed oil, white wine vinegar, orange juice, Dijon mustard, shallots, honey, salt and pepper.  Seal jar with a tightly fitting lid and shake until all ingredients are combined.
4. In a large bowl, place romaine and radicchio salad, butternut squash, pomegranate seeds, pepitas and goat cheese.
5. Pour dressing over salad and toss lightly.