Step 1

Pre-heat oven to 400 degrees F.  On a large sheet pan toss together butternut squash cubes, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Roast butternut squash until fork tender and starting to caramelize, 40-50 minutes.

Step 2

Add butternut squash to a large bowl along with all the remaining ingredients and mix until combined.  Enjoy salad immediately or refrigerate up to 3 days.

Step 3

I like to eat this salad either with chips or on top of a big bowl of greens!