The Pioneer Woman Tasty Kitchen
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Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

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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One Review

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Avatar of beebock

beebock on 11.18.2012

This salad was absolutely delicious! The roasted squash and maple syrup go so well together.

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