Author Notes
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
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Ingredients
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1 bunch
mixed baby greens
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1/3 cup
diced roasted butternut squash, warmed
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2 tablespoons
goat cheese (plain, pumpkin spice, or cranberry cinnamon)
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1 tablespoon
raw shelled pumpkin seeds
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1 tablespoon
extra virgin olive oil
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2 teaspoons
white wine vinegar
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2 teaspoons
dark maple syrup
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1/4 teaspoon
garlic powder
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salt and pepper to taste
Directions
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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).
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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!
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