Bring Fall into your salad by adding roasted butternut squash. It adds a wonderful natural sweetness and a beautiful color.
For 2 servings
2 cups mixed greens
1 hot house cucumber, sliced
½ of a small butternut squash, diced and roasted at 325 degrees for 20 minutes.
½ cup pumpkin seeds
½ cup chopped parsley
Juice of an orange or tangerine
1 Tbsp. Olive Oil
Arrange the lettuce on a platter , sprinkle with the parsley. Add the cucumber and squash. Sprinkle with the pumpkin seeds. Mix together the citrus juice and olive oil. Pour over the salad and toss. This is a very easy but beautiful presentation.
Note: If you are using tangerines, add a few segments to the salad for a little extra flavor punch.
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