Ingredients
- 1 small butternut squash, peeled and chopped
- 3 Granny Smith apples, chopped
- 1/2 Tbsp olive oil
- 1 Tbsp maple syrup
- mixed salad green
- 1/4 cup dried cranberries
- 1/2 cup roasted pumpkin seeds
- 3/4 cup Feta cheese
- salt and freshly ground pepper
For the dressing
- 2 cloves garlic
- 1 Tbsp Dijon mustard
- 1 Tbsp whole grainy mustard
- 2/3 cup maple syrup
- 1/3 cup apple cider vinegar
- 1 cup vegetable oil
Directions
- Preheat the oven to 200 degrees C. Place the butternut squash and the apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and the apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.
- While the squash and apples are roasting, make the maple mustard dressing. Combine garlic, mustard, syrup, vinegar, salt and pepper in a blender. Blend until smooth. With the machine running, pour in oil in a slow, steady stream to emulsify. You should have about two cups of dressing. You can store the leftover dressing in the refrigerator for about two weeks.
- Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, roasted pumpkin seeds and Feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.
*Note: you can also serve this salad with a balsamic or cranberry dressing.