Bring Fall into your salad by adding roasted butternut squash. It adds a wonderful natural  sweetness and a beautiful color. 

For 2 servings 

2 cups mixed greens 

1 hot house cucumber, sliced 

½ of a small butternut squash, diced and roasted at 325 degrees for 20 minutes. 

½ cup pumpkin seeds 

½ cup chopped parsley 

Juice of an orange or tangerine 

1 Tbsp. Olive Oil

Arrange the lettuce on a platter , sprinkle with the parsley. Add the cucumber and squash. Sprinkle with the pumpkin seeds. Mix together the citrus juice and olive oil. Pour over the salad and toss. This is a very easy but beautiful presentation. 

Note: If you are using tangerines, add a few segments to the salad for a little extra flavor punch.