Butternut squash is rich in phytonutrients and antioxidants. Maple syrup is rich in love. Combine the two with apples in a roasted, caramelized melange and toss over greens with some pepitas and dried cranberries, and you have the makings of a richly satisfying salad. This recipe is from the fabulous blog Two Peas and Their Pod. Oh, and this the maple mustard dressing is good enough to drink. Or bathe in.
Roast the Butternut Squash and Apples Preheat the oven to 400. Peel and chop one small butternut squash. Core and chop 3 granny smith apples into similar-sized chunks. Toss in a large bowl with 1/2 T olive oil, 1 T maple syrup, and salt and pepper. Layer on a parchment-paper-lined baking sheet and roast for 25 to 30 minutes until tender. Remove from the oven and let cool to room temp.
Make the Dressing Mix 4 cloves garlic, 1 T each Dijon and brown grainy mustards, 2/3 cups maple syrup, 1/3 cup apple cider vinegar, salt and pepper in a food processor until smooth. Then slowly pour in 1/2 cup canola oil. You’ll have leftovers. Save it for more fabulous salads. This keeps for up to two weeks in the fridge.
Toss the Salad Layer mixed greens in a large bowl, then add the roasted vegetables and top with dried cranberries, pepitas and feta cheese. Drizzle dressing over the salad, toss and serve.
- 1 small butternut squash, peeled and chopped
- 3 Granny Smith apples, core and chopped
- 1/2 tablespoon olive oil
- 1 tablespoon 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
- For the Maple Mustard Dressing:
- 4 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon brown grainy mustard
- 2/3 cups maple syrup
- 1/3 cup apple cider vinegar
- 1/2 cup canola oil
- Salt and pepper, to taste
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