Roasted Squash Salad - cooking recipe

Ingredients

9 oz butternut squash, peeled, cubed
6 cups mixed greens
1/4 cup store-bought raspberry vinaigrette
1/4 cup chopped scallion
1/3 cup dried cranberries
1/3 cup toasted chopped walnuts

Preparation

Preheat oven to 350\u00b0F. Toss squash with olive oil and season. Transfer to a baking dish and roast for 30 mins, until soft and golden brown. Let cool to room temperature.
Toss greens with 2 tbsp vinaigrette. Arrange on serving plates. Toss squash, scallion, cranberries and walnuts with remaining vinaigrette and arrange over mixed greens. Serve.