Ingredients
- 1 large Butternut Squash peeled, seeded and cut into 1/2 inch squares
- 6 oz Goat cheese
- 3 tbsp Balsamic Vinegar
- 5 tbsp olive oil
- pinch Kosher salt
- Mixed Farmers' Market Lettuces
- 1/4 cup Toasted almonds roughly chopped
- 1/4 cup Raisins (or dried cranberries for more color)
Servings: people
Instructions
- Toss the squash in a bowl with 2 tablespoons olive oil and kosher salt. Roast in a 400° oven for 20 minutes. In a salad bowl toss squash, lettuces, cheese, almonds, raisins, olive oil and vinegar. Season with salt and serve while squash is still warm.
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