Nutty Butternut Squash Salad with Apple Balsamic Vinaigrette

Cooking Time: 20m    Servings: 4

Products needed:

• The Olive Scene Roasted French Walnut Oil
• The Olive Scene Medium Extra Virgin Olive Oil
• The Olive Scene Red Apple Balsamic Vinegar (alternative The Olive Scene Gravenstein White Apple) 

Ingredients:

For the squash:

• 2 lb butternut squash, peeled, and diced into 1/2 inch squares
• 2 tablespoons Olive Scene medium Extra Virgin Olive Oil
• 1 teaspoon sea salt
• ¼ teaspoon pepper

For the Vinaigrette:

• ¼ cup Olive Scene Roasted Walnut Oil
• 2 teaspoons Olive Scene Red Apple Balsamic Vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt

For the salad:

• 6 cups spring mixed greens (baby spinach, arugula, frisee, radicchio) 
• 6 cups baby romaine
• 6 tablespoons crumbled goat cheese
• 6 tablespoons raisins
• ¼ cup toasted walnuts

Directions:

1. Roast the Butternut Squash: Preheat oven to 400° Combine diced butternut squash, olive oil, salt and pepper on a non-stick baking tray.
2. Toss to evenly coat. Bake for 20 minutes or until tender.
3. Make the Apple Balsamic Vinaigrette: Combine mustard and balsamic in a medium bowl and whisk until combined.
4. Slowly drizzle in the Walnut Oil, whisking until emulsified.
5. Season to taste with salt.
6. Make the Salad: Evenly distribute greens among 4 or 6 plates.
7. Top with butternut squash, goat cheese, raisins, and walnuts.
8. Drizzle with vinaigrette.