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Maple-Glazed Roasted Squash Salad
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Course Salad
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large bowl
  • Whisk

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens
  • 1/2 cup pecans
  • 1/3 cup dried cranberries
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Preheat the oven to 400 degrees F. Toss the butternut squash cubes with 2 tablespoons olive oil, 2 tablespoons maple syrup, salt, and black pepper on a baking sheet. Spread them in a single layer.
  • Roast the squash for 25 minutes, turning once halfway through, until the edges turn golden and the pieces soften. Remove the pan from the oven and drizzle the remaining tablespoon of maple syrup over the squash while it is still hot. Let it cool for 5 minutes.
  • Place the mixed greens in a large bowl. Add the warm squash, pecans, and dried cranberries. Crumble the goat cheese over the top. Whisk the remaining tablespoon of olive oil with the balsamic vinegar and drizzle it over the salad. Toss gently to combine.

Notes

Toast the pecans in a dry skillet for a few minutes before adding them to deepen their flavor and keep them crisp against the warm squash. If you make the salad ahead, keep the greens and dressing separate until just before serving so the leaves stay fresh. Swap goat cheese for feta if you prefer a saltier note, but add it at the end to avoid melting.
Course: Salad
Cuisine: American
Equipment: Baking sheet, Large bowl, Whisk