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- 1 medium butternut squash - Olive oil, maple syrup, sea salt, black pepper - Mixed leafy greens (spinach, arugula, kale) - Feta cheese, dried cranberries, walnuts - Apple cider vinegar - Dijon mustard - Additional toppings for garnish - Alternative nuts or cheese substitutions The main ingredients create a wonderful mix of flavors and textures. Butternut squash gives a sweet and nutty taste. The olive oil and maple syrup add richness. Sea salt and black pepper bring balance. The mixed leafy greens give a fresh crunch. Feta cheese adds creaminess, while dried cranberries add a pop of sweetness. Walnuts provide a nice crunch. For the dressing, apple cider vinegar offers tanginess, while Dijon mustard adds a hint of spice. You can adjust the dressing to your taste. Feel free to add a bit more maple syrup if you like it sweeter. If you want to customize your salad, think about optional ingredients. You can use different nuts, like pecans or almonds. Swap feta cheese for goat cheese or a vegan option. Don't forget to check the full recipe for more details! First, I preheat the oven to 400°F (200°C). This hot temperature helps the squash roast nicely. Next, I grab a large bowl and toss the cubed butternut squash with: - 2 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - Sea salt and freshly ground black pepper to taste I mix it all well so each piece is coated. This blend brings out the squash's natural sweetness. Now, I prepare a baking sheet by lining it with parchment paper. I spread the squash evenly on the sheet. This allows for even cooking. After that, I roast the squash for about 25-30 minutes. Halfway through, I take a spatula and flip the squash. This ensures all sides get golden brown and tender. While the squash roasts, I make the dressing. I whisk together in a small bowl: - 1 tablespoon apple cider vinegar - 1 teaspoon Dijon mustard - A pinch of salt and pepper Next, I slowly drizzle in extra virgin olive oil while whisking. This creates a smooth emulsion. It’s key for the dressing to mix well with the salad. For the full recipe, check out the link. Enjoy making this fresh and simple Maple Roasted Butternut Squash Salad! When selecting butternut squash, look for those with a tan color. The skin should be smooth and firm. Avoid any squash with soft spots or blemishes. A ripe squash feels heavy for its size. Also, choose one with a long neck; it has more flesh and less seed. To achieve perfect caramelization, roast at 400°F (200°C). Spread the cubes in a single layer; this helps them cook evenly. Flip the squash halfway through roasting to brown all sides. Avoid overcrowding the baking sheet, as this can lead to steaming rather than roasting. If you find your squash mushy, it may have been overcooked. Keep an eye on your timer. The squash should be fork-tender but not falling apart. For the best salad experience, serve it warm. This keeps the flavors bright and fresh. Layer the greens first, then add the warm squash. This prevents wilting and keeps the greens crisp. Garnish with extra feta and walnuts on top for visual appeal. A light drizzle of maple syrup adds a sweet touch. For added color, consider fresh herbs or pomegranate seeds. You can find the Full Recipe for this delightful salad in the main article. {{image_4}} You can easily change the greens in this salad. Try arugula, spinach, or even romaine. Each green gives a unique taste. For cheese, feta is great, but goat cheese or blue cheese also works well. They add creaminess and tang. To make this salad vegan, skip the cheese and use maple syrup instead of honey. For gluten-free needs, check the Dijon mustard label. Most are gluten-free, but it’s best to be sure. If you have nut allergies, swap walnuts for seeds like pumpkin or sunflower seeds. Use seasonal fruits to change the flavor. In fall, add crisp apples or juicy pears for sweetness. In winter, pomegranate seeds provide a burst of color and flavor. These fruits make the salad more festive and fun. To keep the salad fresh, store it in an airtight container. This helps prevent wilting. Place the roasted butternut squash in a separate container. This keeps it crisp and tasty. If you mix everything, the greens may get soggy. Always add the dressing just before eating. This keeps the salad vibrant and flavorful. When reheating the roasted butternut squash, use a microwave or oven. Heat it at low power in the microwave for a few minutes. In the oven, warm it at 350°F (175°C) for about 10 minutes. This helps maintain its texture. To revitalize the salad, add fresh greens and a splash of dressing. This brings back the salad's bright taste. The salad lasts about 3 days in the fridge. The roasted butternut squash keeps well for about 4 days. The mixed greens stay fresh for 2 to 3 days. Always check for signs of spoilage, like bad smells or slimy textures. For the best taste, enjoy it as soon as possible. You can find the Full Recipe here for more details. To make this salad, start by roasting the butternut squash. Preheat your oven to 400°F (200°C). Cut the squash into 1-inch cubes and mix with olive oil, maple syrup, sea salt, and black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes. While it roasts, whisk together apple cider vinegar and Dijon mustard. Gradually add olive oil to create a dressing. After roasting, let the squash cool slightly. Toss it with mixed greens, feta, cranberries, and walnuts. Drizzle the dressing and enjoy! For the full recipe, see above. Yes, you can prepare parts of this salad ahead of time. Roast the butternut squash the day before. Let it cool, then store it in the fridge. You can also mix the dressing a day in advance. Just keep it in a sealed jar. On the day you serve, combine the greens with the squash, toppings, and dressing. This way, everything stays fresh and tasty. This salad pairs well with grilled chicken or fish for a complete meal. You can also enjoy it with crusty bread or a warm soup. These dishes add protein and warmth, making your meal more filling. For a vegetarian option, try serving it with quinoa or a hearty grain dish. Yes, this salad is very healthy! Butternut squash is rich in vitamins A and C, which are great for your skin and eyes. Mixed greens add fiber and nutrients. Walnuts provide healthy fats, while cranberries add antioxidants. The feta cheese gives protein and calcium. Overall, this dish is a balanced and nutritious choice. This blog post shared how to make a delicious maple roasted butternut squash salad. You learned about the main ingredients like squash, greens, and feta. We covered step-by-step instructions for preparation, roasting, and making a tasty dressing. I shared tips for serving and storing the salad, plus variations to suit your taste. In conclusion, this salad is easy, healthy, and customizable. Enjoy creating your version!

Maple Roasted Butternut Squash Salad

Enjoy the flavors of fall with this Maple Roasted Butternut Squash Salad that's perfect for any occasion! This vibrant salad combines sweet maple-coated butternut squash, mixed leafy greens, feta, cranberries, and walnuts, all topped with a tangy dressing. It's easy to make and packed with deliciousness. Click to explore the full recipe and elevate your salad game today!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

2 tablespoons extra virgin olive oil, plus more for drizzling

2 tablespoons pure maple syrup

Sea salt and freshly ground black pepper to taste

5 cups of mixed leafy greens (try a combination of spinach, arugula, and kale for diverse flavors)

1/2 cup feta cheese, crumbled into small pieces

1/4 cup dried cranberries for sweetness

1/4 cup walnuts, roughly chopped for crunch

1 tablespoon apple cider vinegar for acidity

1 teaspoon Dijon mustard for a hint of tang

Instructions
 

Begin by preheating your oven to 400°F (200°C) for an optimal roasting environment.

    In a spacious mixing bowl, combine the cubed butternut squash with the olive oil, maple syrup, sea salt, and freshly ground black pepper. Toss thoroughly until each piece of squash is beautifully coated in the mixture.

      Prepare a baking sheet by lining it with parchment paper. Spread the seasoned squash in a single layer on the sheet. Roast in the preheated oven for approximately 25-30 minutes. Make sure to flip the squash halfway through for even caramelization, until it is fork-tender and slightly golden.

        While the squash is roasting, whip up the salad dressing. In a small bowl, whisk together the apple cider vinegar and Dijon mustard, adding a sprinkle of salt and pepper. Gradually drizzle in extra virgin olive oil while whisking energetically to create a smooth emulsion.

          Once the butternut squash has finished roasting, take it out of the oven and allow it to cool for about 5 minutes so it doesn’t wilt the greens.

            In a large salad bowl, pile in the vibrant mixed greens. Layer the top with the warm roasted butternut squash, sprinkle over the crumbled feta cheese, then add the dried cranberries and chopped walnuts for added texture and flavor.

              Just before serving, drizzle the prepared dressing over the salad and gently toss all ingredients together to ensure they're well combined and coated.

                For an even tastier experience, serve the salad immediately, or let it chill in the refrigerator for about 15 minutes to allow the flavors to mingle.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For a stunning presentation, serve in shallow bowls and garnish with additional walnuts and feta on top. A light drizzle of maple syrup can also add a touch of elegance!