Source: dLife

Butternut squash served over greens tossed with a tangy vinaigrette, and sprinkled with goat cheese.

Servings

Salad
1 lb butternut squash , peeled, halved lengthwise, seeded, and cut into 1/2-inch slices
1 tbsp olive oil
0.25 cup low sodium chicken broth (or low sodium vegetable broth)
1 tbsp fresh sage , snipped (or 1/2 tsp dried, crushed)
0.25 tsp salt
0.25 tsp black pepper
6 cup salad greens , torn
1 medium apples , cored and cut into bite-size pieces
0.5 red onion , thinly sliced
2 oz goat cheese , crumbled

Sage Vinaigrette
3 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp fresh sage , snipped (or 1 tsp dried)
0.25 tsp salt
0.25 tsp black pepper

Salad
1 In large skillet, heat oil over medium. Cook squash 5 minutes, or until golden brown, turning occasionally.
2 Add broth, sage, salt, and pepper. Cook, covered, 5 additional minutes, or until squash is tender, turning once or twice.
3 In large salad bowl, toss greens with apple and onion.
4 Drizzle vinaigrette over greens and toss gently.
5 Remove squash with slotted spoon and place on salad greens. Sprinkle with cheese and serve.
Sage Vinaigrette
1 In screw-top jar, combine balsamic vinegar, olive oil, sage, salt, and pepper. Cover and shake well.