Raspberry / Butternut Squash Salad
1 bag mixed green salad (I used a half a head of ice burg lettuce, a head of romain lettuce and a handful of baby spinach)
1/2 red onion; thinly sliced
2 large carrots; shredded
1 butternut squash; peeled, seeded and diced into 1/2 inch pieces
1 small container raspberries
Salt and Pepper
3 T white vinegar
1 T Dijon mustard
1/2 cup olive oil
Salt and Pepper to taste
1 t fresh chives (opt.)
Preheat oven to 450 degrees F.
In a bowl, mix the diced butternut squash in olive oil, and season it with salt and pepper.
Spread, evenly, onto a baking sheet and roast in the oven at 450 degrees for 8-10 minutes; until squash is tender and becomes golden brown.
Remove from oven and allow to cool completely.
To make the dressing, whisk together all the ingredients.
To assemble the salad, add all the fruits and vegetables in a large bowl and toss. Drizzle with the salad dressing.