Roasted Butternut and Ranch Autumn Wedge Salad



A delightful autumn-inspired salad featuring roasted butternut squash, crisp iceberg lettuce, cherry tomatoes, blue cheese, bacon, and a creamy Ranch dressing.

Ingredients:
  • 1 small butternut squash, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 head of iceberg lettuce, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crispy bacon bits
  • 1/4 cup chopped fresh chives
  • 1/4 cup Ranch dressing

Instructions:

Turn on the oven and heat it up to 400F 200C

Dice the butternut squash and put it on a baking sheet

Season it with salt and pepper and add olive oil

Roast in an oven that has been heated up for 25 to 30 minutes, or until soft and slightly caramelized

Wait for it to cool down

Put the wedges of iceberg lettuce on a platter to serve

Put apple slices, blue cheese, bacon bits, chopped chives, roasted butternut squash, and lettuce wedges on a plate

Add the Ranch dressing to the salad and mix it in

Enjoy your Roasted Butternut and Ranch Autumn Wedge Salad right away!


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