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

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Bowl

Ingredients

  • 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

Instructions

  • Prepare Fran's vinaigrette; set aside to allow the flavors time to mingle.
  • Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
  • Roast the veggies by placing 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 in the oven and roast for 15-20 minutes, flipping halfway through cooking, or until tender. Remove from the oven and cool completely.
  • Prepare the salad by placing the mixed greens in a large bowl, then top with roasted carrots and squash, extra sharp cheddar, toasted pine nuts, and dried cranberries.
  • Drizzle some of the well-whisked vinaigrette over the salad and toss until evenly coated. 
  • Serve immediately. Enjoy.