• 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


  1. 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.
  2. 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.
  3. 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.