Olivia's Organics

Butternut Squash Salad

A healthy and yummy recipe to keep your energy up during a long day!

Yield: 4 Servings



Preheat oven to 400° F.

On a large sheet pan, toss together the butternut squash, 2 tablespoons of oil, salt and pepper.  Roast for 25 to 30 minutes until tender. Let cool.

Add the cooled squash, Spring Mix, goat cheese, pomegranate seeds and pecans in a large bowl or platter. Drizzle on your preferred amount of dressing and toss together. Serve immediately. *The dressing will keep fresh in the fridge for a week.


Whisk together first 4 ingredients and season with salt and pepper to taste. Slowly drizzle in the oil while whisking to combine.

*Photo by @vestal_life
*Recipe by Chef Linda Duggan