Maple Roasted Butternut Squash & Apple Salad
- 1 small butternut squash, peeled and chopped
- 3 Granny Smith apples, core and chopped
- ½ tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- freshly ground black pepper
- About 10 cups mixed salad greens
- ¼ cup dried cranberries
- ½ cup pepitas
- ¾ cup feta cheese
- For the Maple Mustard Dressing:
- 4 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon brown grainy mustard
- ⅔ cups pure maple syrup (you can use “imitation” maple syrup to cut costs, but I recommend at least using ½ pure maple syrup)
- ⅓ cup apple cider vinegar
- 1 cup canola oil
- Salt and pepper, to taste
- 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.
- 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.
- 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.