Ingredients
- 16 oz. Josie’s Organics Organic Half & Half
- 1 Butternut Squash, peeled, seeds removed, and chopped
- ¼ cup Toasted Pumpkin Seeds
- ¼ cup Toasted Pecans, roughly chopped
- ½ cup Fresh Blackberries, roughly chopped
- ¼ cup Feta or Goat Cheese, crumbled
- 1 Orange, peeled and sliced
- 5 tbsp. Olive Oil
- 3 tbsp. Apple Cider Vinegar
- 1 Orange
- 2 tsp. Dijon Mustard
- Salt & Black Pepper, to taste
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Directions
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1
Preheat oven to 450F.
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2
Add the cubed butternut squash to a large, rimmed baking dish. Drizzle with 3 tablespoons olive oil and toss well. Roast for 20-25 minutes, until tender and almost browned.
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3
In a jar, combine the remaining 2 tablespoons olive oil, apple cider vinegar, juice and zest of 1 orange, and Dijon mustard. Seal with the jar lid and shake well. Season with salt and black pepper to taste.
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4
On a large serving platter, add the salad greens. Drizzle with half of the dressing. Toss to combine.
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5
Top with the roasted butternut squash, pumpkin seeds, blackberries, pecans, oranges, and crumbled cheese.
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6
Drizzle with the remaining dressing to serve. Enjoy!
