Cobb Salad

I enjoy taking different salads to work for lunch. I tend to make them on Sundays to make the morning less chaotic. 

While the plan is to take this for lunch, this salad can be made as a side dish. Serving it with grilled chicken. 

Ingredients: 

• 10 oz box of spring mix
• Butternut squash, diced
• 6 oz crumbled feta
• 1/4 cup dried cranberries 
• 1/4 cup chopped pecans 
• Salt 
• Pepper 

Dressing ingredients: 

• 4 Tbs Dijon mustard
• 1/4 cup red wine vinegar
• Salt
• Pepper 
• Onion Powder
• 1/2 cup olive oil

Directions: 

1. Preheat oven to 450 degrees Fahrenheit. 
2. Toss butternut squash in olive oil and season with salt and pepper. 
3. Place on cookie sheet lined with parchment paper. (Easy cleanup!) 
4. Place in oven and cook for about 20 minutes. Until soft and can cut with a fork. 
5. While butternut squash is cooking, mix dressing ingredients together in a small bowl and leave to the side. 
6. Place the spring mix on plates and split remaining ingredients evenly on top. Add cooking butternut squash on top and drizzle with dressing.