4cupsBaby Greens like baby spinach, kale or arugula
For the Candied Pecans:
Roast the Butternut Squash:
Preheat the oven to 400°F. Place the chopped butternut squash on a baking sheet, drizzle with 1~2tbsp olive oil, salt and pepper. Mix well and bake for 20~30 minutes or until the the squash is just tender but not mushy.
Make Candied Pecans:
Toast the pecans on a dry pan until fragrant. Remove from the pan and set aside.
In the same pan, heat 1tbsp olive oil and brown sugar. Stir in the toasted pecans and mix well to coat evenly with sugar mixture. Cook for 1~2 minutes. Remove onto a plate in a single layer making sure that they don’t clump up.
To Assemble the Salad:
Once the butternut squash is roasted and ready, place them in a large bowl. Add the greens, candied pecans, dried cranberries, 1tbsp olive oil and balsamic vinegar. Toss and serve right away.