Description
A vibrant and flavorful Autumn Salad featuring crisp greens, sweet apples, roasted butternut squash, and a tangy-sweet maple vinaigrette.
Ingredients
Scale
- 5 ounces mixed greens
- 1 medium apple, thinly sliced
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup crumbled goat cheese (optional)
Maple Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Set aside.
- Roast the butternut squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.
- Assemble the salad: In a large bowl, combine the mixed greens, sliced apple, roasted butternut squash, dried cranberries, and pecans.
- Add the vinaigrette: Drizzle the maple vinaigrette over the salad and toss gently to combine.
- Serve: Top with crumbled goat cheese (if using) and serve immediately.
Notes
- Storage: Store salad and dressing separately in airtight containers in the refrigerator.
- Substitutions: Walnuts or almonds for pecans; honey for maple syrup.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 cal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: autumn salad, maple vinaigrette, butternut squash, apple salad, fall recipes, healthy salad
