Description
A simple salad featuring roasted butternut squash, crisp apple, and mixed greens.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed greens
- 1 large apple, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup pecans, toasted
- For Dressing: 3 tablespoons apple cider vinegar
- For Dressing: 1 tablespoon maple syrup
- For Dressing: 1 teaspoon Dijon mustard
- For Dressing: 1/4 cup olive oil
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 20 to 25 minutes, or until tender and lightly browned. Let it cool slightly.
- While the squash roasts, whisk together the apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.
- Slowly whisk in the 1/4 cup of olive oil until the dressing emulsifies.
- In a large bowl, combine the mixed greens, cooled roasted squash, sliced apple, dried cranberries, and toasted pecans.
- Drizzle the dressing over the salad and toss gently to coat. Serve immediately.
Notes
- You can toast pecans in a dry skillet over medium heat for 3 to 5 minutes, watching carefully to prevent burning.
- Substitute walnuts for pecans if desired.
- Make the dressing ahead of time and store it in the refrigerator for up to three days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 250
- Fat: 24
- Saturated Fat: 3
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: fall salad, butternut squash, apple, harvest salad, pecans, dried cranberries