Make the butternut squash ahead of time and store in fridge for up to two days. Assemble the salad and toss in the butternut before serving.
To cook squash, preheat oven to 400F. Add chunked butternut squash in a large resealable bag and drizzle with olive oil then toss with salt and pepper. Pour out prepared squash onto parchment lined baking sheet and bake for 25 minutes or until fork tender.
In a large bowl, add arugula, blackberries, grape tomatoes and cooled butternut squash.
Toss salad ingredients in balsamic vinegar and top with pine nuts and chunked goat cheese.
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