Ingredients:
mixed greens
gorgonzola cheese crumbles
pecans
roasted butternut squash, cut into bite sized pieces
1 bottle champagne vinaigrette dressing by Gerards
Directions:
Peel and slice the butternut squash into thin strips. layout on a sprayed cookie sheet and drizzle with olive oil and sprinkle with sea salt. place in the oven on broil until it is soft enough that you can cut through with a fork and the edges are a little brown. [turn once]
Place pecans in a small skillet over medium heat. toast pecans for about 10 minutes.
arrange salad putting down mixed greens, roasted squash, gorgonzola crumbles, toasted pecans, and some champagne vinaigrette.
