Maple Roasted Butternut Squash & Apple Salad

Maple Roasted Butternut Squash & Apple Salad takes approximately 30 minutes from beginning to end. This salad has 226 calories, 6g of protein, and 9g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 8 and costs $2.4 per serving. 2514 people have tried and liked this recipe. Head to the store and pick up garlic, bell pepper, pepitas, and a few other things to make it today. It is brought to you by Two Peas and Their Pod. With a spoonacular score of 87%, this dish is awesome. If you like this recipe, you might also like recipes such as autumn salad with maple roasted butternut squash, Maple Roasted Butternut Squash Freekeh Salad with Kale, and Roasted Butternut Squash Salad With Sherry Maple Vinaigrette.

Servings: 8

Cooking duration: 30 minutes

 

Ingredients:

1/3 cup apple cider vinegar

freshly ground black pepper

1 small butternut squash, peeled and chopped

1 cup canola oil

1 tablespoon Dijon mustard

1/4 cup dried cranberries

3/4 cup feta cheese

4 cloves garlic

1 tablespoon brown grainy mustard

3 Granny Smith apples, core and chopped

1 teaspoon Kosher salt

1 tablespoon pure maple syrup

About 10 cups mixed salad greens

1/2 tablespoon olive oil

1/2 cup pepitas

Salt and pepper, to taste

Equipment:

oven

baking sheet

food processor

blender

bowl

Cooking instruction summary:

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.

 

Step by step:


1. Preheat the oven to 400 degrees F.

2. Place the butternut squash and apple chunks on a large baking sheet.

3. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and apples for 25-30 minutes, turning once, until tender.

4. Remove from the oven and cool to room temperature.

5. While the squash and apples are roasting, make the maple mustard dressing, if using.

6. 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.

7. Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, pepitas, and feta cheese.

8. Drizzle dressing over the salad to moisten and toss well.

9. Serve immediately.Note-you can also serve this salad with a store bought balsamic or cranberry dressing.


Nutrition Information:

Quickview
226k Calories
5g Protein
9g Total Fat
33g Carbs
19% Health Score
Limit These
Calories
226k
11%

Fat
9g
14%

  Saturated Fat
2g
18%

Carbohydrates
33g
11%

  Sugar
16g
19%

Cholesterol
12mg
4%

Sodium
705mg
31%

Get Enough Of These
Protein
5g
12%

Vitamin A
12965IU
259%

Vitamin C
130mg
158%

Manganese
0.69mg
35%

Vitamin B6
0.52mg
26%

Vitamin E
3mg
23%

Fiber
5g
23%

Folate
87µg
22%

Potassium
713mg
20%

Magnesium
79mg
20%

Phosphorus
181mg
18%

Vitamin B2
0.28mg
17%

Calcium
140mg
14%

Vitamin B1
0.21mg
14%

Vitamin B3
2mg
13%

Iron
1mg
11%

Copper
0.19mg
10%

Vitamin B5
0.91mg
9%

Vitamin K
9µg
9%

Zinc
1mg
8%

Selenium
4µg
7%

Vitamin B12
0.24µg
4%

covered percent of daily need
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