Ingredients
- 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
Dressing
- 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
Directions
- 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.
- 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.
- 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.
Recipe from: twopeasandtheirpod.com
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