1 large head green leaf lettuce, washed and torn into pieces 1/2 cup roasted pumpkin seeds (pepitas) freshly ground pepper to taste
1) Preheat the oven to 400 degrees.
2) Peel the butternut squash with a vegetable peeler and cut the flesh into 1-inch chunks. Peel the onion and cut it into wedges. Put the vegetables on a baking sheet and drizzle with 1 Tablespoon olive oil and 1/4 teaspoon salt. Roast in the oven until brown around the edges and very tender, 30-45 minutes. Remove from the oven and let cool to just warm.
3) Make a bed of lettuce in a serving bowl or on a large serving platter. Mound the squash and onions in the middle. Sprinkle the blueberries and pumpkin seeds on top. Drizzle the entire salad generously with Blueberry Haven Blueberry Garlic Balsamic Vinaigrette. Serve immediately.