Butternut Squash Cranberry Salad

1. 1

   Preheat oven to 400 degrees

2. 2

   Place cut butternut squash on a nonstick baking sheet or cover with parchment paper

3. 3

   Sprinkle squash with cinnamon

4. 4

   Roast squash 40 minutes in the oven until squash is tender

5. 5

   While squash is roasting, mix ingredients for the dressing together in a mason jar or small bowl and refrigerate

6. 6

   Remove squash from oven then assemble the salad by placing butternut squash on plate of lettuce, top with craisins & 1-2 tbsp of dressing per serving

* Per serving · 4 servings · Values may vary.

No additional tips available.