• Roasted Squash Salad with Apple Cider Vinaigrette

Roasted Squash Salad

By Casey Colodny (The Mindful Hapa)
  • Servings: 6-8

Ingredients

Maple Pecan Roasted Squash:

  • 3 heaping cups of peeled and diced butternut squash (~1/2 butternut squash)
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. maple syrup
  • 3 Tbsp. olive oil
  • ½ cup raw pecan pieces

Apple Cider Vinaigrette:

  • 1 tsp. salt
  • ¼ tsp. ground cinnamon
  • 1 pinch ground cayenne pepper (optional)
  • ¼ cup apple cider vinegar
  • 2 Tbsp. dairy-free unflavored milk
  • 1 Tbsp. maple syrup
  • ¼ cup avocado oil (or other neutral oil)

Salad:

  • 2 cups fresh spinach, rinsed, stems removed
  • ½ head endive, rinsed
  • ½ head red romaine lettuce, rinsed
  • 1 cup baby arugula, rinsed
  • 3 cups maple pecan roasted squash (recipe above)
  • 1 honeycrisp apple, sliced thin
  • 3 oz. goat cheese, crumbled

Preparation

Maple Pecan Roasted Squash:

  1. Toss squash, salt, pepper, maple syrup and olive oil
  2. Spread in a single layer on baking sheet and broil for 5–10 min., or until squash begins to brown. Broil time varies depending on the type of oven (gas vs. electric), so keep a close eye on it so it doesn’t burn.
  3. Sprinkle pecan pieces over squash and broil until pecan pieces are roasted (3–5 min.).
  4. Remove from oven and set aside to cool.

Apple Cider Vinaigrette:

  1. Blend all ingredients with a hand blender.

Salad:

  1. Tear spinach, endive, and red romaine into small pieces in large serving bowl.
  2. Add arugula, maple pecan roasted squash, and apple slices.
  3. Add apple cider vinegar dressing and toss well to combine.
  4. Top with crumbled goat cheese before serving.

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