Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

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Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

Wondering what else can you do with your Butternut Squash? We all know that roasted butternut squash is a gem. Amazing flavor and texture is what it is. This Roasted Butternut Squash Salad with Maple Mustard Vinaigrette recipe will be one great addition to your list. Make it whenever you wish and this will surely be a hit!

Preparation Times:

Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

Equipment:

Oven
Bowl

Ingredients:

1 medium-sized butternut squash, peeled and cubed
2 tbsp extra-virgin olive oil
1/4 cup raw pecans
2 cups baby spinach
1/4 cup dried cranberries
Salt and pepper

Dressing

1/4 cup extra-virgin olive oil
2 tbsps maple syrup
2 tsps fresh lemon juice
1/2 tsp Dijon mustard
1 small shallot, minced
1/2 tsp salt
1/2 tsp ground black pepper

Instructions:

Preheat oven to 400 degrees F. Toss butternut squash cubes and pecans in olive oil, salt and pepper. Roast for 15-20 minute or until just tender.
Set aside and let cool for a few minutes.
In a large bowl, combine the roasted butternut squash, pecans, baby spinach, and dried cranberries. Season with salt and pepper.
For the dressing, whisk together all ingredients in a medium bowl. Toss in with the salad ingredients until evenly coated. Serve.