This vibrant fall-inspired harvest salad features roasted butternut squash, crisp apples, blue cheese, and candied pecans, all tossed in a tangy maple vinaigrette.
Ingredients
- 1 butternut squash, cubed (or 1 container of pre-cubed)
- 1 container mixed greens
- 1 apple, thinly sliced
- 1/3 cup candied pecans
- 1/3 cup Roth Buttermilk Blue Cheese Crumbles
- 1/4 cup dried cranberries
- 1/2 tsp cinnamon
- Olive oil, salt, and pepper to taste
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Method
- Preheat the oven to 400°F.
- Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and sprinkle with cinnamon. Roast for 30-35 minutes, or until soft.
- While the squash is roasting, prepare the vinaigrette by whisking together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic, salt, and pepper.
- In a large bowl, combine the mixed greens, apple slices, candied pecans, blue cheese crumbles, and dried cranberries.
- Once the squash is done, add it to the salad. Drizzle with the vinaigrette and toss everything together.