2 cups cubed butternut squash (from 1 small squash)
1 tablespoon preferred vegetable oil
½ teaspoon fine sea salt
¼ teaspoon black pepper
8 ounces haricots verts or young, tender green beans, ends trimmed
1 package (5 ounces) organicgirl® mâche blend
½ cup organicgirl® lemon agave dressing, divided
1 cup shredded cooked turkey or chicken breast
1 can (15 ounces) chickpeas, drained and rinsed
1 cup chopped tart apples
⅓ cup toasted almonds, chopped
½ cup crumbled feta cheese
preheat oven to 400°F.
in a large bowl, toss squash with oil, salt, and pepper. on a large baking sheet spread squash out in a single layer and roast until tender and browned, about 25 minutes. remove from oven and cool slightly.
fill a medium saucepan with water and bring to a boil. fill a large bowl with ice water. add green beans to boiling water, and boil 3 minutes or until bright green. drain well and transfer to ice water to chill completely. drain and dry beans.
in a large bowl, toss mâche with ¼ cup dressing. top with turkey or chicken, green beans, chickpeas, apples, almonds, feta, and squash. drizzle with remaining ¼ cup dressing.