Do you know what is less fun than dishwashing. Laundry. Going to the dentist. And finding out the real calorie counts at Starbucks. Combined.
For real. Craigslist and I are seriously fighting right now. That and every other apartment agency in Chicago. But I’m keeping my chin up! The Carrie Bradshaw in me still firmly believes that sparkles, cosmos, and Manolo Blahniks (or DSW) are destined for my future. And no matter what little whole in the wall me and my roomie find we will still be fabulous together in the big bad city!
So after grumpily eating myself through a bag of dark chocolate m&ms (SO good) and stalking apartment listings all Sunday, a delicious, healthy, quick and easy seasonal salad sounded absolutely perfect for dinner! And this salad is awesome. I’ve seen a bunch of butternut squash salad recipe circulating the food mags and blogs and have been dying to come up with my own.
My own version plays up the butternut squash with sweet maple syrup and tangy balsamic. Mixed with raisins, crunchy walnuts, and creamy goat cheese – this salad is perfect for a the holidays and just as perfect for a weeknight meal. I cannot wait to throw this together again on Thanksgiving!
Roasted Butternut Squash Salad with Maple Balsamic Vinaigrette
Yields 4 dinner salads or 6 side salads
For the Squash
- 2 lb butternut squash, peeled, and diced into 1/2 inch squares
- 2 tbs olive oil
- 2 tablespoons pure maple syrup (real maple syrup guys!)
- 1 tsp coarse salt
- 1/4 tsp pepper
For the Dressing
- 1/4 cup olive oil
- 2 tsp maple syrup
- 2 tsp balsamic vinegar
- 1 tsp dijon mustard
- 1/8 tsp salt
- 6 cups spring mixed greens (baby spinach, arugula, frisee, radicchio) – the combo packs they sell at the grocery store
- 6 cups baby romaine
- 6 tbs crumbled goat cheese
- 6 tbs raisins
- 1/4 cup toasted walnuts
- Roast the Butternut Squash – Preheat oven to 400 degrees. Combine diced butternut squash, maple syrup, olive oil, salt and pepper on a non-stick baking tray. Toss to evenly coat. Bake for 20 minutes or until tender.
- Make the Maple Balsamic Vinaigrette – Combine dijon and balsamic in a medium bowl and whisk until combined. Slowly drizzle in olive oil, whisking until emulsified. Add the maple syrup, whisk, and season to taste with salt.
- Make the Salad – Evenly distribute greens among 4 or 6 plates. Top with butternut squash, goat cheese, raisins, and walnuts. Drizzle with vinaigrette.