Heat oven to 400° and line a sheet pan with parchment paper. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water on the side. 

Ingredients

For the croutons: 

• 2 cloves garlic, peeled and cut in ½ 
• 1 baguette, sliced lengthwise 
• ¼ Cup olive oil 
• ½ teaspoon salt 
• ¼ teaspoon pepper

For the Salad: 

• 1 butternut squash, peeled and diced 
• 3 green onions, sliced 
• 1 ½ Cups cooked cannelini beans 
• ½ Cup dried cranberries
• ¼ Cup pumpkin seeds, toasted
• 4 Cups leafy greens (arugula, green leaf, spinach), chopped 
• Cumin Vinaigrette (see recipe) 

Directions

1. Make croutons: Rub cut side of garlic on baguette. Then cube the bread into 1” pieces. In a large mixing bowl, toss bread cubes with olive oil, salt, and pepper. Transfer to a sheet pan and bake in the oven for 10 to 15 minutes or until brown and crispy. 
2. To roast butternut squash: Turn the oven up to 450°.  In a large mixing bowl, toss butternut squash with olive oil, salt and pepper. Spread onto a lined sheet pan and roast in the oven for 20 minutes or until golden brown and caramelized. Set aside to cool.  
3. Make the Cumin Vinaigrette. 
4. In a large mixing bowl, toss together croutons, green onions, beans, butternut squash, cranberries, pumpkin seeds, and greens. Pour vinaigrette over salad and toss well. 
5. Serve and enjoy!