The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the slight crunch of the pumpkin seeds topped with a honey dijon vinaigrette will have you savoring every bite!
Not having a plan for the butternut squash I purchased a few days ago, I really enjoyed this salad for lunch today. It far exceeded my expectations and was satisfying enough to enjoy as a main dish. In addition to the symphony of flavors and textures of this salad, the colors just scream Fall, perfect to add to your Thanksgiving menu! You can cook the butternut squash ahead of time and refrigerate it until you are ready to assemble.
Gluten free, vegetarian and just plain good for you! (Vegans can leave out the cheese)
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