Roasted Squash and Apple Salad with Maple-Balsamic Vinaigrette

Roasted Squash and Apple Salad with Maple-Balsamic Vinaigrette

You know that moment when you realize that you can recite, word for word, something that you really shouldn’t be able to recite word for word? I know you know what I’m talking about. Like say, an entire season, er…. I mean episode of The OC or a slightly inappropriate rap song from over a decade ago. (Side note – why was I allowed to listen to this music at that age?) Anyway, if you had happened to be driving by me on the road yesterday, you would witnessed the whitest girl around rocking out to “Let Me Blow Your Mind” like nobody’s business. The windows were down because, mind you, it was about seventy degrees outside. There were some rather nasty looks directed my way, but I’m going to assume my fellow drivers were simply jealous of my masterful dance moves and sweet rhymes.

Butternut Squash

Another thing that I can pretty much recite from memory these days is this Roasted Squash and Apple Salad with Maple-Balsamic Vinaigrette. Ever since I made this salad to go along with some grilled salmon for dinner, I have been craving it for every meal every single day. I roast winter butternut squash with sweet maple syrup and add it to a salad of mixed baby greens, tart Granny Smith apples, and crumbled feta cheese. A drizzle of maple-balsamic vinaigrette takes this simple salad to an unexpected level.

Roasted Squash and Apple Salad with Maple-Balsamic Vinaigrette
 
Prep time
Cook time
Total time
 
Roasted butternut squash, apple, and mixed green salad with maple-balsamic vinaigrette.
Author:
Yield: Serves 4 to 6
Ingredients
FOR THE VINAIGRETTE:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
FOR THE SALAD:
  • 1 small butternut squash, peeled, seeded, and diced (about 2 cups)
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt
  • Freshly ground black pepper
  • 1 Granny Smith apple, cored and diced
  • 6 cups mixed baby greens
  • ¼ cup crumbled feta cheese
Directions
FOR THE VINAIGRETTE:
  1. Whisk together the vinegar, maple syrup, and mustard in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.
FOR THE SALAD:
  1. Preheat the oven to 400°F and line a large rimmed baking sheet with aluminum foil. Toss together the butternut squash, olive oil, and maple syrup on the baking sheet. Season with salt and pepper. Roast for 25 to 30 minutes, turning once while cooking, until the squash is tender.
  2. Toss together the apple, mixed greens, feta cheese, and roasted squash in a large bowl to combine. Drizzle the vinaigrette over the salad and toss to coat.

 

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