Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette

It's so easy to eat healthy salads in the summer. There's an abundance of fresh produce in Portland starting late spring, and the local farmers' markets are like going to veggie heaven. Plus, when it's hot, who wants a hot and heavy meal? Unfortunately, things change during the winter. I go into hibernation mode and have mean cravings for mac n' cheese and pizza.

Thankfully I found the perfect winter salad to help keep me in my jeans. It's filled with hearty toppings like warm roasted butternut squash, crunchy pecans, savory crumbled goat cheese and dried cranberries for sweetness. 

And this dressing? I'm surprised I haven't shared this with you yet. It's my go-to homemade dressing. It's so easy and so delicious.

Go eat your veggies!

Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette

Serving size 2, but can easily be modified

Approx. 1/2 a medium-sized butternut squash
1 T olive oil
2 large cups of spinach or desired greens
2 T dried cranberries
2 T pecans
2 T crumbled goat cheese

Preheat oven to 425F. Peel, de-seed and slice butternut squash into thin strips. Drizzle with 1 T olive oil, salt and pepper, and toss. Put pieces into a baking dish and bake for approximately 35 minutes until browning. Remove from oven and let cool slightly.

In the meantime, layer spinach, cranberries, nuts and cheese into 2 plates. Top with butternut squash and serve with dressing.

Creamy Homemade Vinaigrette

1 heaping teaspoon of garlic aioli mustard (or mustard of your choice)
2 T olive oil
1 T balsamic vinegar
Salt + Petter

Mix all together and whisk until smooth.