Greens-and-butternut-squash-salad

From: http://www.amysglutenfreepantry.com/recipes/salads/greens-and-butternut-squash-salad/

Prep time: 15 minutes
Total time: 45 minutes
Yield: enough for several large salads

baby greens 1 2 1/2 – 3 lb.
butternut squash peeled, seeded and cut into 1 inch slices
1 T olive oil
1 tsp. salt
1/2 tsp. pepper
sprinkle of goat cheese (optional)

Balsamic Vinaigrette (recipe follows)

Preheat oven to 400 degrees. Place butternut squash on a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper and mix thoroughly with your hands to distribute the oil and spices. Roast squash until fork tender (about 20-30 minutes) and cool. Plate up a handful of baby greens. Place several piece of squash atop and drizzle with Balsamic Vinaigrette. Add a sprinkle of goat cheese if you’re so inclined and serve.


Balsamic Vinaigrette

Prep time: 3 minutes
Total time: 5 minutes
Special equipment: mini processor optional
Yield: just over 1/2 cup

1/2 c. olive oil
3 T balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, crushed
1/4 tsp. each salt and pepper
several teaspoons of water to thin, if needed

1.Place all ingredients into mini processor and process for 15 seconds. Thin with water if needed.

2.If using jar, place all ingredients into jar, affix lid tightly and shake vigorously. You can also simply whisk all these ingredients together in a bowl. Store in refrigerator.