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Autumn Harvest Salad with Roasted Squash & Pecans

Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 butternut squash about 3 lb / 1.36 kg
  • 5 oz about 140 g mixed salad greens
  • ½ cup toasted pecans
  • ½ cup dried cranberries
  • 2 oz about 55 g goat cheese
  • 1 Tbsp maple syrup
  • 1 Tbsp apple cider vinegar
  • 1½ tsp whole-grain mustard
  • 4 Tbsp extra virgin olive oil
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (204°C) and roast the prepared butternut squash until tender and lightly golden.
  2. Whisk maple syrup, apple cider vinegar, mustard, olive oil, salt, and pepper into a smooth dressing.
  3. Combine mixed greens, roasted squash, toasted pecans, and dried cranberries in a bowl.
  4. Toss with dressing and finish with crumbled goat cheese before serving.