Ingredients:

  • 1 medium butternut squash (about 3 cups), peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh sage, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely minced shallot
  • 1/2 cup extra virgin olive oil (for dressing)
  • Kosher salt and black pepper, to taste (for dressing)
  • 5 oz package mixed greens (Baby Arugula and Baby Kale)
  • 1/2 cup pecans, halves or pieces
  • 1/3 cup dried cranberries
  • 4 oz soft goat cheese (Chèvre), crumbled

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced butternut squash with 2 tablespoons of olive oil, salt, pepper, and the chopped fresh sage. Spread the cubes in a single layer on the prepared baking sheet.
  2. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and allow to cool for at least 10 minutes. The squash should be warm, not hot, before assembly.
  3. While the squash is cooling, toast the pecans by spreading them on a dry frying pan over medium heat. Toast for 3-5 minutes, stirring constantly, until fragrant. Transfer immediately to a cold plate to stop the cooking process.
  4. Prepare the vinaigrette: In a small jar or bowl, combine the balsamic vinegar, maple syrup, Dijon mustard, minced shallot, and seasoning. Slowly drizzle the 1/2 cup of olive oil while whisking vigorously (or shaking the jar) until the mixture emulsifies and thickens slightly.
  5. Assemble the salad: In a large serving bowl, place the mixed greens. Add the cooled roasted butternut squash, toasted pecans, and dried cranberries.
  6. Just before serving, drizzle 2/3 of the vinaigrette over the salad. Toss gently but thoroughly, ensuring all the greens are lightly coated. Crumble the cold goat cheese evenly over the top and serve immediately.