Roasted Butternut Squash, Blackberries, and Gorgonzola (Gluten Free)
This salad is sure to hit all your taste buds!
Equipment
- 1 baking sheet or baking stone pan
Ingredients
- 1 butternut squash, peeled and seeds removed, cut into 1/2'x1" cubes or 1/2" slices or Delicata squash, cut into slices and seeds removed
- 2-3 tbsp olive oil
- 3-4 oz. lettuce mix
- 3 oz. blackberries, rinsed and dried
- ⅛-¼ cup Sante Candied pecans or other gluten free candied pecans, raw, or roasted pecans
- 2 oz. Gorgonzola cheese
Balsamic Vinaigrette
- ⅛ cup balsamic vinegar
- ⅛ cup avocado oil or olive oil
- 1 teaspoon Dijon mustard gf
- 1 teaspoon honey
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- Sprinkle of pepper
Instructions
- Preheat the oven to 425° F. Line a baking sheet or stone pan with parchment. Drizzle Butternut squash with olive oil and a sprinkle of salt.
- Roast 30-40 minutes or until just starting to brown and soften. Remove to a bowl or plate to cool.
- Add the lettuce mix to a bowl or platter. Top with cooled roasted squash and blackberries. Scatter with crumbled gorgonzola cheese. Drizzle dress over and top with candied pecans.
Notes
If you prefer, you can also use Delicata squash in this recipe in place of the Butternut squash. For the Delicata squash, the skin can remain on. Just slice and remove the seeds, and place on the baking sheet. Drizzle with olive oil and roast until browned and soft, turning once. Remove to a plate to cool.