Warm Roasted Butternut Squash Salad

Steps

1. Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.

2. Toss butternut squash cubes in 1 1/2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.

3. While roasting, prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.

4. To the same skillet add 1 Tbsp olive oil (or butter) and 2 Tbsp brown sugar and stir to combine (amounts as original recipe is written // adjust if altering batch size). Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant. Transfer to a plate to cool, spreading to make sure they don’t stick together.

5. Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Once butternut squash is done, toss it right into the bowl along with the pecans.

6. Lastly, add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar (optional // amounts as original recipe is written // adjust if altering batch size) and toss. Add more salt or pepper if desired. Serve immediately. If not vegan, goat or Gorgonzola cheese would be a brilliant addition.