The Pioneer Woman Tasty Kitchen
Profile Photo

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
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of beebock

beebock on 11.18.2012

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

Related Recipes

Golden Beet and Citrus Salad with Spiced Honey Vinaigrette
Profile Photo by Justine Sulia (Cooking and Beer) in Salads
Golden Beet and Citrus Salad is the perfect dish highlighting all...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Easy and Quick Quinoa Salad
Profile Photo by Olivia @Primavera Kitchen in Salads
This Easy and Quick Quinoa Salad is vegan and gluten-free. It...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Warm BLT Salad with Quinoa
Profile Photo by Lindsay {Eighty Twenty Dietitian} in Salads
Looking for that BLT fix without the guilt? Look no further.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Grandma’s Strawberry Almond Salad
Profile Photo by Kathleen Wilson in Salads
My Grandma’s Strawberry and Almond Salad has a dressing that is...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Brussels Sprouts Salad with Cranberries & Toasted Walnuts
Profile Photo by Sara Kennedy in Salads
Serve this salad with a secret...no one needs to know Brussels...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy