1 Butternut squash
Sage
Feta cheese, crumbled
Bacon, fried and crumbled
Dried cranberries
Green onions, sliced
Almonds, slivered
Kale in bite size pieces
Dressing:
Apple cider vinegar
Honey
Olive Oil
Dijon mustard
salt and pepper
Peel and cut up butternut squash. Drizzle with olive oil, sprinkle with salt and a hint of sage. Roast at 400 degrees until starting to turn golden brown around the edges. Let cool.
Toss with remaining ingredients and drizzle with salad dressing.
Sounds delicious. Thank you for sharing.
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