Butternut Squash Salad
This butternut squash salad is bursting with flavor! Roasted squash combines with crisp apples, chewy cranberries, and crunchy pecans for a delightful textural contrast.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4
Ingredients 12
- 1 recipe Roasted Butternut Squash
- 8 cups mixed greens
- 1 red apple, diced
- ¼ cup dried cranberries
- ¼ cup feta cheese or goat cheese crumbles (omit for vegan)
- 3 tablespoons chopped pecans
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon orange zest
- 2 tablespoons honey (or maple syrup for vegan)
- ¼ teaspoon kosher salt
- ½ cup olive oil
Method 3
- 01
Roast the squash: Make the roasted butternut squash, following the instructions in that recipe. (I suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
- 02
Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt . Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
- 03
Serve the salad: Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
Provenance
- recipe-clones/acouplecooks-data
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