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:
covered percent of daily need
