Maple Roasted Butternut Squash & Apple Salad
- 1 small butternut squash, peeled and chopped
- 3 Granny Smith apples, core and chopped
- 1/2 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- freshly ground black pepper
- About 10 cups mixed salad greens
- 1/4 cup dried cranberries
- 1/2 cup pepitas
- 3/4 cup feta cheese
- 4 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon brown grainy mustard
- 2/3 cups pure maple syrup (you can use "imitation" maple syrup to cut costs, but I recommend at least using 1/2 pure maple syrup)
- 1/3 cup apple cider vinegar
- 1 cup canola oil
- Salt and pepper, to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Butternut squash, small (1)
- Cranberries, dried (1/4 cup)
- Garlic (4 cloves)
- Granny smith apples (3)
- Pepitas (1/2 cup)
- Salad greens, mixed (10 cups)
- Condiments
- Apple cider vinegar (1/3 cup)
- Dijon mustard (1 tablespoon)
- Mustard, brown grainy (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Black pepper, freshly ground (1)
- Canola oil (1 cup)
- Kosher salt (1 teaspoon)
- Maple syrup, pure (11 2/3 tablespoon)
- Olive oil (1/2 tablespoon)
- Salt and pepper (1)
- Dairy
- Feta cheese (3/4 cup)
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Published November 16, 2011 (1 year ago).
79 people saved this recipe.
