Here's how you can enjoy at home!
Roasted Butternut Squash Salad with Pistachios & Golden RaisinsMakes 4 servings
1 ½ cups (½-in.) peeled butternut squash cubes
3 tbsp. olive oil, divided
1 tbsp. fresh lemon juice
1 tsp. honey
6 cups spinach
½ cup toasted pistachios, chopped
½ cup golden raisins
Freshly ground black pepper
1. Preheat oven to 400 degrees. Combine squash, 1 tbsp. olive oil and ½ tsp. sea salt on an aluminum foil-lined rimmed baking sheet, tossing to coat.
2. Bake 20 to 25 minutes until tender, stirring after 15 minutes. Transfer to wire rack; cool.
3. Whisk lemon juice, honey, remaining olive oil and ½ tsp. salt and pepper in small bowl; set aside.
4. Combine spinach, squash, pistachios and golden raisins in large bowl. Drizzle with dressing and toss.