A fall themed salad featuring roasted butternut squash, pumpkin seeds, and goat cheese atop mixed baby greens. All comes together with a maple white wine vinaigrette...a dressing you will want to make for salads year round. A perfectly light yet satisfying meal to combat all of the heavy eating throughout the holiday season. —Ali Conklin
mixed baby greens
diced roasted butternut squash, warmed
goat cheese (plain, pumpkin spice, or cranberry cinnamon)
raw shelled pumpkin seeds
extra virgin olive oil
white wine vinegar
dark maple syrup
salt and pepper to taste
In This Recipe
Place the mixed baby greens in a small bowl. Sprinkle the warmed squash, goat cheese, and pumpkin seeds on top. (If roasting the butternut squash, cut into 1/2 inch pieces roast in a 350 degree oven for about 30 minutes, tossing halfway through).
To make the vinaigrette, combine olive oil, white wine vinegar, maple syrup, garlic powder, and salt and pepper in a small dish and whisk to combine. Pour over the top of the salad. Enjoy!