Description
This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!
Ingredients
Scale
For the butternut squash salad
- 1 recipe Roasted Butternut Squash
- 8 cups mixed greens
- 1 red apple, diced
- 1/4 cup dried cranberries
- 1/4 cup feta cheese or goat cheese crumbles (omit for vegan)
- 3 tablespoons chopped pecans
For the orange vinaigrette (makes ¾ cup; use approximately 6 tablespoons for 4 servings)
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon orange zest
- 2 tablespoons honey (or maple syrup for vegan)
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
Instructions
- Roast the squash: Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
- 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.)
- 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).
- Category: Salad
- Method: Roasted
- Cuisine: Salad
- Diet: Vegetarian
Keywords: Butternut squash salad
