Roasted Carrot and Butternut Squash Salad with Mixed Greens, Extra Sharp Cheddar, and Pinenuts
Fran's Vinaigretteclick link up above for recipe
1cupof carrotspeeled and diced
1cupof butternut squashpeeled and diced
Sea salt and freshly cracked pepperto taste
4cupsof mixed greens
Extra sharp cheddardiced
1tbsptoasted pine nuts
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.