Roasted Butternut Squash Salad with Pecans and Goat Cheese

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups mixed greens
• 1/2 cup pecans, chopped
• 1/4 cup goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.