Butternut Squash Salad with Maple Orange Vinaigrette

[Draggingtree]

Butternut Squash Salad with Maple Orange Vinaigrette

 

1 butternut squash

2 tablespoons olive oil

1 tablespoon maple syrup

Salt and pepper to taste

 

Dressing

3 tablespoons apple cider vinegar

2 tablespoons orange juice

2 tablespoons maple syrup

3 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

2/3 cup oil extra-virgin olive oil

 

Salad

8 cups mixed field greens with arugula

1 cup dried cranberries

1 cup fresh blackberries

1 cup toasted pecans

 

Butternut Squash

Preheat oven to 400 degrees.

Peel and dice the squash and toss with olive oil, syrup, salt and pepper.

Spread the mixture on a cookie sheet and roast in the oven for 25 minutes. Add the cranberries and roast 5 more minutes.

Allow to cool while preparing the dressing.

 

Dressing

Place all ingredients in a Mason jar and shake until mixed.

 

Salad

Put the field greens in a salad bowl. Add the cooled squash mixture, cranberries, blackberries and pecans. Toss with some of the dressing to taste.

 

You might not need all of the dressing.

 

SERVES: 6-8

 

SOURCE: Recipe courtesy of Lisa Blair, Sunflower Bakery and Café