Roasted Butternut Squash Spinach And Leek Salad With Maple Sypup Dressing Recipes

BUTTERNUT SQUASH SALAD

Butternut Squash Salad image

Delicious and easy-to-make Butternut Squash Salad is a great holiday side dish or seasonal salad. It's loaded with perfectly roasted and caramelized butternut squash, candied pecans creamy goat or feta cheese, and sweet dried cranberries. A maple-Dijon vinaigrette gives this salad the perfect finishing touch.

Provided by Chelsea Lords

Categories Salad

Time 55m

Number Of Ingredients 13

Ingredients

1/4 cup + 1 tablespoons (90g) pure maple syrup
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1/4 cup mayonnaise ((I recommend Best Foods/Hellmans))
1 and 1/2 tablespoons whole milk
1 and 1/2 tablespoons heavy cream
Salt and pepper
1 medium butternut squash (peeled and cut into bite-sized pieces (~4 cups; 558g))
1 and 1/2 tablespoons olive oil
5 ounces (142g) baby spinach
3/4 cup (83g) candied pecans, ( OR honey roasted, coarsely chopped (Use store-bought or for homemade see Note 1))
3/4 cup (95g) dried cranberries
1/3 cup (46g) feta cheese, (or goat cheese, crumbled)

Steps:

ROAST THE SQUASH: Preheat the oven to 400 degrees F. Peel and chop the butternut squash into small bite-sized (1-inch) pieces. Place on a parchment paper-lined large sheet pan and toss with 1 tablespoon olive oil, salt and pepper. (to taste; I add about 1 teaspoon salt and 1/2 teaspoon pepper.) Toss the squash and spread in an even layer on the tray. Bake for 15 minutes; remove from oven and toss. Return to oven and bake for an additional 10-15 minutes longer or until fork-tender. Set aside and allow to cool for a bit before adding to the salad.
DRESSING: Meanwhile, prepare the dressing. Add all of the dressing ingredients into a small blender jar. Season with salt and pepper to taste (I use about 1/2 teaspoon each.) Blend until smooth and emulsified. Transfer to a Mason jar and refrigerate until ready to eat. (Dressing is best cold!)
SALAD ASSEMBLY: Add the spinach to a large bowl. Top with coarsely chopped candied pecans, dried cranberries, and feta or goat cheese. Add cooled (to room temperature) squash to salad. Drizzle dressing over the salad. (You may not use it all, depending on personal preference; store any leftover in the fridge for up to 1 week.) Toss the salad and enjoy immediately.
STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Pecans and cheese should also be stored separately.

Nutrition Facts : ServingSize 6 servings, Carbohydrate 44 g, Protein 4 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 263 mg, Fiber 5 g, Sugar 26 g, Calories 312 kcal

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