Winter Greens with Butternut Squash

This weekend, Craig's family came over for dinner. It is always such a treat for me to have guests to cook for. I was thinking of trying out some new recipes I've been working on, but instead Craig begged me to make some yummy Italian comfort food. He really wanted bracciole, and since it's a great dish to enjoy with guests, I agreed. Of course, this was not enough for Craig, who insisted I make four different types of meat and pasta.

As you can imagine, this was shaping up to be a very heavy meal. I decided to throw together a new salad that takes advantage of some of the tasty winter produce available right now. I wanted lots of healthy greens and added butternut squash "croutons" that I roasted in the oven. I added toasted pine nuts and a light drizzle of balsamic vinegar and olive oil. This is a salad that barely needs dressing. The sweet creamy squash compliments tart greens. It is a healthy compliment to any meal.

Here is the full menu:
Winter greens and butternut squash salad
Iggy's Ficelle bread
Bracciole
Meatballs
Braised Short Ribs
Italian Sausage
Homemade Pasta Sauce
Penne
Ricotta Pie

As you can see, it was a very filling meal. Thankfully, there were plenty of leftovers so I don't have to cook for a couple of days! I made another batch of this salad tonight for something lighter and I am loving it.

Read more for the full recipe.

Ingredients:
1 medium butternut squash, peeled and seeded
1 tbsp extra virgin olive oil
salt and pepper
1/4 cup pine nuts
2 cups field greens
1 cup kale or arugula
1 cup frisse
balsamic vinegar
extra virgin olive oil

Step by Step Instructions:
1. Preheat oven to 425
2. Slice squash into strips and then chop into 1" cubes
3. Toss squash with olive oil and spread on a cookie sheet
4. Season with salt and pepper to taste
5. Roast for 18-20 minutes, until softened
6. Spread pine nuts on a cookie sheet and toast for 8-10 minutes, until browned
7. Remove squash and pine nuts from oven and cool completely
8. In a mixing bowl, combine greens, squash and pine nuts
9. Divide into 4 bowls and drizzle with oil and vinegar
10. Serve with crusty bread