Roasted Butternut Squash Salad

Nothing screams fall like roasted vegetables. This salad will take more time but it is worth the work and the wait.

Ingredients

• 1½ pounds butternut squash

• ½ tsp Italian seasoning

• ½ tsp Garlic powder

• 1 head baby kale or any salad greens

• ½ cup walnuts or pecans / candied pecans.

• ¼ cup dried cranberries

• ¼ cup feta cheese

• ¾ cup olive oil

• Salt and pepper to taste

• ¼ cup lemon juice

Directions:

1. Peel and chop the butternut squash into ¾ -inch cubes (about 4 cups). Roast the butternut squash. Preheat oven to 400˚F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper.

2. Transfer to a quarter-sheet baking pan and roast for 30 minutes until tender. You could also pop it into the air fryer in a single layer at 400˚F for 12-15 minutes.

3. In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese.

4. In a small mixing bowl, whisk together olive oil, lemon juice, salt and pepper. Pour desired amount of dressing over the the salad and toss to combine.

5. Sprinkle more feta on top, if desired.

Serves: 1-4