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The Mindful Hapa

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Home // Salads // Maple Roasted Squash Salad

Maple Roasted Squash Salad

The perfect Fall salad, filled with maple pecan roasted butternut squash, four different types of greens, crunchy honey crisp apple slices, and goat cheese crumbles. Tossed with a light homemade dressing sweetened with maple syrup and a touch of cinnamon.
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Jump to RecipePrint Recipe
Top down image of concrete board topped with two plates of Maple Roasted Squash salad. Garnished with maple pecan roasted butternut squash, apple slices, and goat cheese crumbles.

If you think salads are boring, I suggest you try this Maple Roasted Squash Salad. I’m a strong believer that toppings make a salad – and this salad proves my point!

Close up image of Maple Roasted Squash salad on a circular wood plate. Garnished with maple pecan roasted butternut squash, apple slices, and goat cheese crumbles.

Roasted Squash Salad with Goat Cheese

I love cheese in my salad, and this one is no different! The goat cheese helps add a creaminess that balances well with the homemade apple cider vinaigrette and crunchy apple slices. If you’re dairy-free, feel free to leave out the goat cheese or substitute a vegan alternative.

How To Make Roasted Squash Salad

For this salad, you start by making the Maple Pecan Roasted Butternut Squash. I did this by broiling on a sheet pan in the oven to ensure crispy squash & pecan pieces.

Second, you make a homemade apple cider vinaigrette by blending all ingredients together with a hand blender. Feel free to use a whisk if you don’t have a hand blender too! Sweetened with maple syrup, and a touch of ground cinnamon, this dressing really helps highlight the toppings and brings all of the flavors together.

Lastly, you prepare four different salad greens – escarole, red romaine lettuce, fresh spinach, and baby arugula. While these are the greens I enjoy/love, feel free to make any substitutions with what you have on hand, or whatever you like most!

Top down image of Maple Roasted Squash salad on a circular wood plate. Garnished with maple pecan roasted butternut squash, apple slices, and goat cheese crumbles.

If you’re looking for other Fall side dishes, I’d make sure to check out my Best Ever Cornbread Stuffing and Cauliflower Rice Stuffing. Also, just sayin, but this salad would go really well my Best Damn Gluten Free Cornbread. Hope you can make, and would love to hear your thoughts in the comments below if you give it a try 🙂

plate of maple roasted squash salad on a wood plate topped with apple slices and goat cheese crumbles.

Maple Roasted Squash Salad

Prep: 20 minutes minutes
Cook: 10 minutes minutes
Total: 30 minutes minutes
Servings: 8 side servings
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The perfect Fall salad, filled with maple pecan roasted butternut squash, four different types of greens, crunchy honey crisp apple slices, and goat cheese crumbles. Tossed with a light homemade dressing sweetened with maple syrup and a touch of cinnamon.

Ingredients

Maple Pecan Roasted Squash

  • 3 cups* peeled & diced butternut squash heaping cups*, ~1/2 butternut squash
  • 3 tbsp maple syrup
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ½ cup raw pecan pieces chopped

Apple Cider Vinegar Dressing

  • ¼ cup apple cider vinegar
  • ¼ cup avocado oil or sub other neutral oil
  • 2 tbsp dairy free unflavored milk
  • 1 tbsp maple syrup
  • 1 tsp salt
  • ¼ tsp ground cinnamon
  • 1 pinch ground cayenne pepper optional

Salad

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

Instructions

Maple Pecan Roasted Squash

  • Toss butternut squash cubes with olive oil, maple syrup, salt, and pepper in a large mixing bowl and stir until evenly coated.
  • Spread on a baking sheet and broil until squash begins to brown (~8-10 min.)
  • Removing baking sheet from oven and add chopped pecan pieces. Stir so they get evenly mixed with squash and broil until pecan pieces are roasted (~3-5 min.)
  • Remove from the oven and set aside to cool.

Apple Cider Vinegar Dressing

  • Blend all ingredients with a hand blender.

Salad

  • Tear spinach, escarole, 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.

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About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

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Hi! I’m Casey.

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✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

#noodlestirfry #ramennoodles #vegetarianrecipes #vegetariandinner #healthydinner #plantbased #easyrecipes #easydinner #dinnerrecipes #vegetarian #beyondpartner
A fun week in Punta Mita full of sand, endless poo A fun week in Punta Mita full of sand, endless pool time, margaritas🍋‍🟩, and golf cart rides 🏝️🌊☀️🐚🫶🏼
💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRE 💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRESSING loaded with roasted asparagus, zucchini and bell pepper,  crumbled feta, marinated artichoke hearts, sunflower seeds, and some radish microgreens I grew in my @grow.leath fieldhouse 🏠 Here’s how you make this beautiful and flavorful salad ⬇️
—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
—
Full instructions continued in the comments below ⬇️ 
.
.
.
#shrimpsalad #fillingsalads #saladrecipe #healthysalads #searedshrimp #springrecipes #saladinspo #pescatarian #healthyrecipes #easyrecipes #pescatarianrecipes
A week of sandwiches 🥪 save for the next time y A week of sandwiches 🥪 save for the next time you need some sandwich inspo!

🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

🌱TUESDAY: roasted mushroom focaccia melt with melted havarti, arugula, and a horseradish mayo 

🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

✨ FRIDAY:  herby tahini roasted cauliflower sandwich with fresh dill and pepperoncini peppers 

#sandwiches #sandwichrecipes #lunchrecipes #lunchinspo #sandwich #sandwichrecipe #easylunch #easyrecipes

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