A delightful autumn-inspired salad featuring roasted butternut squash, crisp iceberg lettuce, cherry tomatoes, blue cheese, bacon, and a creamy Ranch dressing.
Ingredients: 1 small butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. Salt and pepper to taste. 1 head of iceberg lettuce, cut into wedges. 1 cup cherry tomatoes, halved. 1/2 cup crumbled blue cheese. 1/2 cup crispy bacon bits. 1/4 cup chopped fresh chives. 1/4 cup Ranch dressing.
Instructions: Turn on the oven and heat it up to 400F 200C. Dice the butternut squash and put it on a baking sheet. Season it with salt and pepper and add olive oil. Roast in an oven that has been heated up for 25 to 30 minutes, or until soft and slightly caramelized. Wait for it to cool down. Put the wedges of iceberg lettuce on a platter to serve. Put apple slices, blue cheese, bacon bits, chopped chives, roasted butternut squash, and lettuce wedges on a plate. Add the Ranch dressing to the salad and mix it in. Enjoy your Roasted Butternut and Ranch Autumn Wedge Salad right away!
Prep Time: 15 minutes
Cook Time: 30 minutes
Aicaer 2019
