It’s hard to crave a salad on cold winter days, but if you had warm roasted squash to your greens you get the best of both worlds, right?
This salad packs extra warmth with the addition of roasted rainbow carrots. Add the maple vinaigrette and this is the perfect salad when you are looking for something sweet.
If you don’t know how to cut a butternut squash, follow my instructions, (or better yet save time and just buy it pre-cut).
I think this salad is best served warm, but don’t let that stop you from packing it for work. Just pack the squash and carrots in a separate container. When its time for lunch, put the squash with a little but of water in the microwave for 30-second increments. Add the warm vegetables on top of the rest of the salad and enjoy!
