Step 1

Prepare your sugar free cranberry lemon vinaigrette if you haven’t already. It can be prepared up to a week ahead of time. It comes together in less than 5 minutes in the food processor or blender, but it tastes best if chilled. So make that first, so you can keep it in the fridge while the rest of the salad comes together.

Step 2

First, preheat your oven to 425°F. While your oven is preheating, peel and cut up a small to medium sized butternut squash and cut it into bite sized pieces. Place the squash in a large bowl, then melt your butter and combine it with salt, pepper and dried sage, then drizzle it over the squash. Toss with a rubber spatula, then transfer to a parchment lined baking sheet. Bake for 35-40 minutes, until the pieces are golden brown.

Step 3

Next, you will want to prepare your candied pecans, if you haven’t already. You can prepare them up to 10 days ahead of time. They take just 15 minutes to prepare in total, and 10 of those minutes are spent resting. Once they come out of the skillet, set them aside while you put the rest of the salad together.

Step 4

If desired, you can toss part of salad and layer it on the bottom of your salad bowl or serving plate. Then, layer the rest of the ingredients on top. Start with the greens, followed by red onions, candied pecans, cucumbers, pepitas, and butternut squash. Drizzle with dressing, then add goat cheese.

Step 5

This salad will keep in the fridge for up to 3 days in an airtight container. If anticipating leftovers, SKIP dressing the salad! Dress only when it's time to eat.