For those crumbly goats

Harvest SaladHarvest Salad
Tip—prep squash and pecans a day ahead.


  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 3 tbsp. olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups baby spinach or arugula
  • 1/4 cup dried cranberries
  • 1/4 cup roasted pecans
  • 2 tbsp. crumbly goat cheese
  • 1 tbsp. balsamic vinegar


  • Preheat oven to 400. Toss squash in 1 ½ tbsp. olive oil, salt and pepper. Roast 15 minutes or until tender. Meanwhile, loosely tear greens into a serving bowl, along with cranberries, pecans, goat cheese, and roasted squash. Toss with vinegar and 1 ½ tbsp. olive oil—or save undressed and serve the next day.

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