1 medium butternut squash
8 oz spring mix (recommended Organic Spring Mix from Superior Fresh)
2 oz goat cheese
3 oz Olympia Granola Tart Cherry Pepita Trail Bar
½ tsp cayenne pepper
1 tsp cumin
Olive oil
3 tbsp olive oil
Juice of ½ lemon
1/8 tsp lemon zest


Preheat oven to 400 degrees.

Prepare squash: wash and pat squash dry.

Using a vegetable peeler, peel skin from squash.

Using a sharp knife, split the squash length wise and scoop out seeds.

Cube squash into ½ inch pieces.

Place squash in a medium size bowl and toss with cayenne pepper, cumin, olive oil, salt, and pepper.

Put squash on baking sheet and bake in preheated oven for 45 minutes or until cooked through and golden brown.

Set aside to cool.

While the squash cools, make the dressing. In a small bowl, combine 3 tablespoons olive oil, lemon juice, lemon zest, salt, and pepper to taste.

Crumble goat cheese and break apart Olympia Granola Tart Cherry Pepita Trail bar and set aside.

Build the salad:

In a large salad bowl, add spring mix. Add crumbled goat cheese, Olympia Granola Tart Cherry Pepita Trail Bar and cooled roasted squash over the greens. Pour dressing over salad (as much as little dressing as preferred) and toss to combine. Serve immediately.