Crunchy Autumn Harvest Fresh Salad with Maple Dijon Vinaigrette

• 3 cups chopped butternut squash (about 1 small squash), peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 6 cups mixed salad greens (baby spinach, arugula, and spring mix)
• 1 crisp apple, cored and thinly sliced (Honeycrisp or Fuji recommended)
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast the squash in the oven for 18-20 minutes, stirring halfway through, until tender and lightly caramelized. Remove and allow to cool slightly.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Slowly drizzle in the 1/4 cup olive oil while whisking continuously until the vinaigrette emulsifies. Adjust seasoning to taste.
4. In a large salad bowl, combine the mixed greens, sliced apple, toasted pecans, dried cranberries, and crumbled goat cheese.
5. Add the slightly cooled roasted squash to the salad bowl.
6. Pour the maple Dijon vinaigrette over the salad and toss gently to evenly coat all ingredients without wilting the greens.
7. Divide the salad among four plates or containers if meal prepping.
8. Serve immediately for best texture and flavor.

Chef tips

• For nut-free variation, substitute toasted pumpkin seeds or sunflower seeds instead of pecans.
• If goat cheese is unavailable or not preferred, feta cheese or shaved Parmesan work well as alternatives.
• To prep in advance for meal prep, keep the dressing separate and add just before serving to maintain crispness.
• Use firm apples like Honeycrisp or Fuji for the best crunch and sweetness; softer apples may get mushy.
• If butternut squash is not in season, sweet potato cubes can be roasted similarly and used instead.