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+ servings

Roasted Carrot and Butternut Squash Salad with Mixed Greens, Extra Sharp Cheddar, and Pinenuts

Servings: 4


  • Fran's Vinaigrette click link up above for recipe
  • 1 cup of carrots peeled and diced
  • 1 cup of butternut squash peeled and diced
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • 4 cups of mixed greens
  • Extra sharp cheddar diced
  • 1 tbsp toasted pine nuts
  • 1 tbsp dried cranberries


  • Make Fran's Vinaigrette - click link up above for 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.