Roasted Squash And Apple Salad With Maple-Balsamic Vinaigrette Recipe

Name: Roasted Squash And Apple Salad With Maple-Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Balsamic Vinegar; 3 Tablespoons Pure Maple Syrup, Divided Use; 1/2 teaspoons Dijon Mustard; 5 Tablespoons Extra-virgin Olive Oil, Divided; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 whole Small Butternut Squash, Peeled, Seeded, And Diced (for 1 Batch You'll Need About 2 Cups); 1 whole Granny Smith Apple Cored And Diced; 6 cups Mixed Baby Greens; 1/4 cups Crumbled Feta Cheese

Servings: persons

2 Tablespoons Balsamic Vinegar
3 Tablespoons Pure Maple Syrup, Divided Use
1/2 teaspoons Dijon Mustard
5 Tablespoons Extra-virgin Olive Oil, Divided
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1 whole Small Butternut Squash, Peeled, Seeded, And Diced (for 1 Batch You'll Need About 2 Cups)
1 whole Granny Smith Apple Cored And Diced
6 cups Mixed Baby Greens
1/4 cups Crumbled Feta Cheese

1
1. To make the vinaigrette, whisk together the vinegar, 2 tablespoons of maple syrup, and mustard in a small bowl. Gradually whisk in 4 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
2
2. Preheat the oven to 400u00b0F and line a large rimmed baking sheet with aluminum foil. In a medium sized bowl toss together the butternut squash, remaining tablespoon of olive oil, and remaining tablespoon of maple syrup. Spread it out on the baking sheet. Season with salt and pepper. Roast for 25 to 30 minutes, turning once while cooking, until the squash is tender.
3
3. Toss together the apple, mixed greens, feta cheese, and roasted squash in a large bowl to combine. Drizzle the vinaigrette over the top and toss to coat.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Balsamic Vinegar, 3 Tablespoons Pure Maple Syrup, Divided Use, 1/2 teaspoons Dijon Mustard, 5 Tablespoons Extra-virgin Olive Oil, Divided, and more.

Yes, Roasted Squash And Apple Salad With Maple-Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Squash And Apple Salad With Maple-Balsamic Vinaigrette

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