Butternut Squash, Date, and Cranberry Salad

Because salad doesn't have to be boring!

Butternut Squash, Date, and Cranberry Salad

Serves 1
Time: 5 minutes

Ingredients:

2 cups spring mix
1 cup steamed butternut squash cubes
1/4 cup cooked millet
1/4 cup chopped dates
1/4 cup dried cranberries
1 tablespoon pumpkin seeds
1/4 cup crumbled goat cheese
2 tablespoons creamy balsamic yogurt dressing

Directions:

For the butternut squash, put a medium pot of salted water on to boil.  Peel the squash, discard the seeds, and chop into bite-sized pieces.  Pour into the boiling water and allow to cook until soft, 15-20 minutes.  Drain and rinse in cold water.  Will keep in the refrigerator for 4-5 days.  One medium squash yields 4 servings.

For the millet, follow the directions on the package.

Mix the ingredients together and eat!