Ingredients:

  • 1 small butternut squash (about 1.5 lbs / 680g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon ground cinnamon (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 5 oz / 140g mixed greens (baby spinach, arugula, and romaine blend)
  • 1 large apple (Granny Smith or Honeycrisp), cored and thinly sliced
  • 1/2 cup toasted pecan halves (60g)
  • 4 oz / 115g goat cheese, crumbled
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons maple syrup (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, cinnamon, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.
  2. In a small bowl or jar, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.
  3. In a large bowl, combine mixed greens, sliced apple, roasted butternut squash, toasted pecans, and crumbled goat cheese.
  4. Drizzle the salad with the Maple-Dijon Vinaigrette. Toss gently to coat. Serve immediately.