One Review
You must be logged in to post a review.
JeanneR on 3.25.2013
OMG! This is excellent. I added dried cranberries, because I love them. Thanks for sharing!
Roasted Squash and Apple Salad with Maple-Balsamic Vinaigrette
x
Print Options
Description
Roasted butternut squash, apple, and mixed green salad with maple-balsamic vinaigrette.
Ingredients
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons Pure Maple Syrup, Divided Use
- ½ teaspoons Dijon Mustard
- 5 Tablespoons Extra-virgin Olive Oil, Divided
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 whole Small Butternut Squash, Peeled, Seeded, And Diced (for 1 Batch You'll Need About 2 Cups)
- 1 whole Granny Smith Apple Cored And Diced
- 6 cups Mixed Baby Greens
- ¼ cups Crumbled Feta Cheese
Preparation
1. To make the vinaigrette, whisk together the vinegar, 2 tablespoons of maple syrup, and mustard in a small bowl. Gradually whisk in 4 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
2. Preheat the oven to 400°F and line a large rimmed baking sheet with aluminum foil. In a medium sized bowl toss together the butternut squash, remaining tablespoon of olive oil, and remaining tablespoon of maple syrup. Spread it out on the baking sheet. Season with salt and pepper. Roast for 25 to 30 minutes, turning once while cooking, until the squash is tender.
3. Toss together the apple, mixed greens, feta cheese, and roasted squash in a large bowl to combine. Drizzle the vinaigrette over the top and toss to coat.
More Recipes from Riley - My Daily Morsel
Related Recipes
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.