Maple Roasted Butternut Squash & Apple Salad
Ingredients
The salad
-
1
small
butternut squash, peeled and chopped
-
3
medium
Granny Smith apples, cored and chopped
-
½
tablespoon
olive oil
-
1
tablespoon
pure maple syrup
-
1
teaspoon
Kosher salt
-
¼
teaspoon
freshly ground black pepper
-
10
cups
mixed salad greens
-
¼
cup
dried cranberries
-
½
cup
pepitas
-
¾
cup
feta cheese
Maple Mustard Dressing
-
4
cloves
garlic
-
1
tablespoon
Dijon mustard
-
1
tablespoon
brown grainy mustard
-
⅔
cup
pure maple syrup
-
⅓
cup
apple cider vinegar
-
1
cup
canola oil
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F.
- On a baking sheet, combine the butternut squash and apple chunks with olive oil, maple syrup, salt, and pepper, then toss.
- Roast for 25-30 minutes until tender, turning once, then cool to room temperature.
- While roasting, prepare the dressing by blending garlic, mustards, syrup, vinegar, salt, and pepper until smooth, then slowly add oil to emulsify.
- In a large salad bowl, combine mixed greens, roasted squash, apples, cranberries, pepitas, and feta cheese.
- Drizzle with dressing, toss well, and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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