Roasted Butternut Squash Salad

Meet your new power salad, vibrant and nutritious with just a touch of citrusy vinaigrette. The robust flavours of butternut squash and goat cheese combine especially well with apples, grapes and walnuts. This salad is ideal for the diet savvy and vegetarians

Ingredients

1 (1 lb.) butternut squash, peeled and sliced into 3/4-inch cubes
1 Tbsp. extra virgin olive oil
1 Tbsp. pure maple syrup
½ tsp. coarsely ground black pepper
¼ tsp. Himalayan pink salt
1 large apple, peeled, cored and thinly sliced, tossed in 1 Tbsp. fresh lemon juice (this prevents them from browning)
1 cup grapes, halved
8 oz. fresh salad greens (spinach, arugula, chard)
½ cup crumbled feta cheese
½ cup walnut halves, toasted
ORANGE VINAIGRETTE
½ cup freshly squeezed orange juice
1 Tbsp. apple cider vinegar
1 Tbsp. minced shallots
1 Tbsp. extra virgin olive oil
1 Tbsp. pure maple syrup
1 tsp. dry basil

Instructions

Preheat oven to 400 F. Line a baking sheet with foil
Toss butternut squash with olive oil, maple syrup, pepper and salt. Place squash on the prepared baking sheet and roast for 20 – 25 minutes, until tender. Set aside to cool
While the squash is roasting, prepare the vinaigrette. Combine, orange juice, apple cider vinegar, shallots, olive oil, maple syrup and basil.
To construct, place the greens in a salad bowl, add roasted squash, apples and grapes, season with salt and pepper and toss with the orange vinaigrette.
Top with feta cheese and toasted walnuts. Enjoy


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