4.9 from 33 votes
Maple Roasted Butternut Squash & Apple Salad
Balanced, flavorful, and enjoyable—this recipe has it all.
Cook Time
30 mins
Course:
Side Dish, Salad
Cuisine:
American, Vegetarian
Ingredients
- 1 butternut squash peeled and chopped, small
- 3 apple core and chopped, Granny Smith variety
- 1/2 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- black pepper freshly ground
- mixed salad greens about 10 cups
- 1/4 cup dried cranberries
- 1/2 cup Pepitas
- 3/4 cup feta cheese
- For the Maple Mustard Dressing:
- 4 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon brown mustard grainy
- 2/3 cups pure maple syrup you can use "imitation" maple syrup to cut costs, but I recommend at least using 1/2 pure maple syrup
- 1/3 cup apple cider vinegar
- 1 cup canola oil
- salt to taste
- black pepper to taste
Instructions
- 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.
- 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.
- 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.
- Note-you can also serve this salad with a store bought balsamic or cranberry dressing.
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