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beebock on 11.18.2012
This salad was absolutely delicious! The roasted squash and maple syrup go so well together.
Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette
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Description
Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette—the perfect appetizer salad for the holidays or a light fall dinner!
Ingredients
- FOR THE SQUASH:
- 2 pounds Butternut Squash, Peeled, Seeds Removed And Diced Into 1/2 Inch Squares
- 2 Tablespoons Pure Maple Syrup
- 2 Tablespoons Olive Oil
- 1 teaspoon Coarse Salt
- ¼ teaspoons Pepper
- FOR THE DRESSING:
- 1 teaspoon Dijon Mustard
- 2 teaspoons Balsamic Vinegar
- ¼ cups Olive Oil
- 2 teaspoons Pure Maple Syrup
- ⅛ teaspoons Salt
- FOR THE SALAD:
- 6 cups Spring Mixed Greens (mix Of Baby Spinach, Arugula, Frisee, Radicchio)
- 6 cups Baby Romaine Lettuce
- 6 Tablespoons Crumbled Goat Cheese
- 6 Tablespoons Raisins
- ¼ cups Toasted Walnuts, Chopped
Preparation
1. Roast the butternut squash: Preheat oven to 400 F. Combine diced butternut squash, maple syrup, olive oil, salt and pepper on a non-stick baking tray. Toss to evenly coat. Bake for 20 minutes or until tender.
2. Make the Maple Balsamic Vinaigrette: Combine Dijon mustard and balsamic vinegar in a medium bowl and whisk until combined. Slowly drizzle in olive oil, whisking until emulsified. Add the maple syrup, whisk, and season to taste with salt.
3. Make the salad: Evenly distribute greens among 4 or 6 plates (4 for appetizer servings, 6 for main dish servings). Top with butternut squash, goat cheese, raisins and walnuts. Drizzle with vinaigrette.
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