Roasted Butternut Squash and Blueberry Salad with Mandarin Orange Vinaigrette

I love to enjoy a nice big salad with lunch andor dinner either alone or with a piece of grilled fish or roasted chicken. Fresh salads are a great way to get your fruits and vegetables in their natural state too! I also like to mix up my salad recipes and try new and exciting flavors. This is a simply yummy recipe you can whip up to enjoy for lunch or dinner.

Ingredients

For the salad
Mixed lettuce 1 Cup (16 tbs)
Fresh blueberries 1 Cup (16 tbs)
Dried cranberries 1/3 Cup (5.33 tbs)
Candied walnuts 1/2 Cup (8 tbs)
Goat cheese 1 Cup (16 tbs) , crumbled
Roasted butternut squash 1 1/2 Cup (24 tbs)
Extra virgin olive oil 1 Tablespoon
Garlic salt To Taste
Pepper To Taste
For the vinaigrette
Oil 6 Tablespoon
White wine vinegar 2 Tablespoon
Mandarin orange juice 1/4 Cup (4 tbs) , freshly squeezed
Honey 1/2 Teaspoon
Salt To Taste (Optional)

Directions

GETTING READY

1. Preheat your oven to 425 F.

2. Drizzle a little extra virgin olive oil over the bottom of a pan.

3. Roast squash until slightly golden and soft (15-20 minutes approx.)

4. For the vinaigrette,Mix all the ingredients well and taste. Add more sweetness or salt if necessary.

MAKING

5. Add in the peeled and diced butternut squash and roast in the oven until tender and some pieces will be slightly golden around the edges. Set aside.

6. In a large bowl, add in roasted butternut squash, candied walnuts, blueberries, dried cranberries, and lettuce.

7. Over the top pour the Mandarin Orange Vinaigrette and mix well. Taste the salad, if you need some garlic salt and pepper to taste.

SERVING

8. Then top with goat cheese crumbles and serve!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1142Calories from Fat 805

 % Daily Value*

Total Fat 91 g140%

Saturated Fat 23 g115%

Trans Fat 0 g

Cholesterol

Sodium 715 mg29.79%

Total Carbohydrates 65 g21.7%

Dietary Fiber 6 g24%

Sugars 47 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet