Autumn Squash Salad

Name: Autumn Squash Salad
Prep time: 40 min
Yield: 10
Cuisine: Unknown
Ingredients: 4 whole squash, small (acorn, butternut, etc); 2 tablespoons olive oil; ⅕ teaspoons salt; ⅕ teaspoons pepper; ⅕ cups balsamic vinegar; ¾ cups olive oil; 1 tablespoons dijon mustard; ½ teaspoons salt; ½ teaspoons pepper; 1 clove garlic, minced; 10 cups leafy greens (spinach, arugula, etc); 1 ⅕ cups walnuts, roughly chopped; 4 ounces goat cheese; 2 cups quinoa, cooked; 5 tablespoons dried cranberries

Prep Time: 40 minutes

Yield: 10

Ingredients

4 whole squash, small (acorn, butternut, etc)
2 tablespoons olive oil
⅕ teaspoons salt
⅕ teaspoons pepper
⅕ cups balsamic vinegar
¾ cups olive oil
1 tablespoons dijon mustard
½ teaspoons salt
½ teaspoons pepper
1 clove garlic, minced
10 cups leafy greens (spinach, arugula, etc)
1 ⅕ cups walnuts, roughly chopped
4 ounces goat cheese
2 cups quinoa, cooked
5 tablespoons dried cranberries

Instructions

Preheat oven to 425 degrees F.
Chop squash into bite-sized pieces.
Toss squash in olive oil, salt, and pepper on sheet pan(s).
Roast for 12-15 mins until tender and golden brown.
Whisk ingredients together until well combined.
Layer all of the salad components in meal prep containers, topped with the roasted squash.
Drizzle balsamic dressing onto salad or keep it separate until you are eating.

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