Description
Roasted butternut squash cubes turn golden and tender, mingling with toasted pecans, dried cranberries, and silky goat cheese. A sweet-tangy maple-Dijon vinaigrette wraps each leaf in autumnal warmth and crunch.
Ingredients
- 2 cups mixed salad greens
- 1 cup butternut squash cubes
- 1/2 cup pecans
- 1/3 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C) and toss butternut squash cubes with 1 tablespoon olive oil and a pinch of salt and pepper.
- Spread squash on a baking sheet and roast for 20 to 25 minutes until tender and lightly browned.
- While squash roasts, heat a small skillet over medium heat and toast pecans for 3 to 4 minutes, stirring frequently until fragrant.
- In a bowl, whisk together remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
- In a large salad bowl, combine mixed greens, roasted squash, toasted pecans, dried cranberries, goat cheese, and red onion.
- Drizzle maple dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately for best texture and flavor.
Notes
- For added crunch you can include thinly sliced apple or pear.
- Kale or spinach can be substituted for mixed greens.
- Prepare roasted squash and toasted pecans a day ahead and store separately.
- Adjust maple syrup amount to taste for sweeter or tangier dressing.