To get a head start on prep, roast the squash a day ahead, then assemble and dress just before serving.
Two easy variations:
Cheesy: Sprinkle with 1 Tbsp. each feta cheese and toasted pine nuts. Bacon & orange: Swap cranberries for 1 can drained mandarin oranges. Top with crumbled cooked bacon.
- 1 1/2 c. peeled, seeded and cubed butternut squash
- 1 tbsp. olive oil
- 2 c. mixed salad greens
- 2 tbsp. dried cranberries
- 1 tbsp. minced red onion
- 2 tbsp. light raspberry vinaigrette, divided
Heat oven to 425°F. Spread squash in baking pan. Toss with oil; season with salt and pepper. Roast 15 min. Stir well; roast 10 min. longer or until tender and golden brown. Let cool.
Toss salad greens, cranberries and red onion with half of raspberry vinaigrette; divide among serving plates. Toss roasted squash with remaining vinaigrette; spoon over greens.
This recipe originally appeared in our print magazine.