• small butternut squash, peeled & chopped
  • 3 apples, cored & chopped
  • 1/2 Tbsp olive oil
  • 1 Tbsp pure maple syrup
  • 1 tsp salt
  • 1/4 tsp black pepper
  • about 10c salad greens
  • 1/4c dried cranberries
  • 1/2c pepitas, optional
  • 3/4c feta cheese


  • 4 cloves garlic
  • 1 Tbsp Dijon mustard
  • 1 Tbsp brown grainy mustard
  • 2/3c pure maple syrup
  • 1/3c apple cider vinegar
  • 1c canola oil
  • salt & pepper to taste


  1. Preheat the oven to 400* degrees F. Place the butternut squash and apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.
  2. While the squash and apples are roasting, make the maple mustard dressing. Combine garlic, mustards, syrup, vinegar, salt and pepper in a blender or food processor, blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify.
  3. Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, pepitas, and feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.

Notes: Dressing recipes makes roughly 2c dressing.  Leftovers should be stored in the refrigerator, lasting about 2 weeks.
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