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  • 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


  • 1

    Preheat oven to 450F.

  • 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.

  • 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.

  • 4

    On a large serving platter, add the salad greens. Drizzle with half of the dressing. Toss to combine.

  • 5

    Top with the roasted butternut squash, pumpkin seeds, blackberries, pecans, oranges, and crumbled cheese.

  • 6

    Drizzle with the remaining dressing to serve. Enjoy!

A Bright Moment

A Bright Moment


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