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autumn salad with maple roasted butternut squash

Servings: 4 servings
Author: Taylor Ellingson

Ingredients

for the squash:

  • 1 small butternut squash peeled and diced
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • ½ teaspoon cinnamon
  • salt and pepper to taste

for the dressing:

  • 2 tablespoon maple syrup
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoon olive oil

for the salad:

  • 5.5 oz bag of spring greens
  • 1 pomegranate de-seeded
  • 2-4 oz goat cheese crumbled
  • ½ cup chopped pecans

Instructions

  • Preheat oven to 425 degrees F.
  • Toss cubed butternut squash in maple syrup, olive oil, and cinnamon. Season with salt and pepper.
  • Distribute between two baking sheets sprayed with cooking spray.
  • Bake in preheated oven for 40-45 minutes, tossing every 15 minutes, until golden brown.
  • Let cool.

To make the dressing:

  • Combine all ingredients in a mason jar and shake to combine or simply whisk together in a bowl.

To assemble:

  • Combine spring greens, pomegranate seeds, and butternut squash with dressing.
  • Top with pecans and goat cheese.
  • Enjoy!