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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