Maple Roasted Butternut Squash & Apple Salad
Cook Time
30 mins
Rating
4.91 out of 5 stars
(11)
Ingredients
- 1 small butternut squash, peeled and chopped
- 3 Granny Smith apples, core and chopped
- 1/2 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- About 10 cups mixed salad greens
- 1/4 cup dried cranberries
- 1/2 cup pepitas
- 3/4 cup feta cheese
- 4 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon brown grainy mustard
- 2/3 cups pure maple syrup
- 1/3 cup apple cider vinegar
- 1 cup canola oil
- Salt and pepper to taste
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Preparation
Step 1
Preheat the oven to 400 degrees F. Place the butternut squash and apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.
Step 2
While the squash and apples are roasting, make the maple mustard dressing, if using. Combine garlic, mustards, syrup, vinegar, salt and pepper in a blender or food processor. Blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify. You should have about 2 cups of dressing. You will not need it all for the salad. You can store the leftover dressing in the refrigerator for about two weeks.
Step 3
Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, pepitas, and feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.
Step 4
Note-you can also serve this salad with a store bought balsamic or cranberry dressing.
Step 5
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Chef's notes
Note-you can also serve this salad with a store bought balsamic or cranberry dressing.
