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Maple Roasted Butternut Squash & Apple Salad

Recipe from Two Peas & Their Pod

5 from 6 votes

Ingredients
  

  • 1 small butternut squash peeled and chopped
  • 3 Granny Smith apples core and chopped
  • 1/2 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • freshly ground black pepper
  • About 10 cups mixed salad greens
  • 1/4 cup dried cranberries
  • 1/2 cup pepitas
  • 3/4 cup feta cheese
  • For the Maple Mustard Dressing:
  • 4 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown grainy mustard
  • 2/3 cups pure maple syrup you can use "imitation" maple syrup to cut costs, but I recommend at least using 1/2 pure maple syrup
  • 1/3 cup apple cider vinegar
  • 1 cup canola oil
  • Salt and pepper to taste

Instructions
 

  • 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, if using. 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. You should have about 2 cups of dressing. You will not need it all for the salad. You can store the leftover dressing in the refrigerator for about two weeks.
  • 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.
  • Note-you can also serve this salad with a store bought balsamic or cranberry dressing.