Roasted Squash Salad
By Casey Colodny (The Mindful Hapa)
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:
- Toss squash, salt, pepper, maple syrup and olive oil
- 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.
- Sprinkle pecan pieces over squash and broil until pecan pieces are roasted (3–5 min.).
- Remove from oven and set aside to cool.
Apple Cider Vinaigrette:
- Blend all ingredients with a hand blender.
Salad:
- Tear spinach, endive, and red romaine into small pieces in large serving bowl.
- Add arugula, maple pecan roasted squash, and apple slices.
- Add apple cider vinegar dressing and toss well to combine.
- Top with crumbled goat cheese before serving.
