Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon kosher salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 5 ounces / 140g mixed greens (such as baby spinach, arugula, or romaine)
  • 1 red apple (such as Honeycrisp or Fuji), cored and thinly sliced
  • ½ cup / 50g dried cranberries
  • ½ cup / 50g pecan halves, toasted
  • 4 ounces / 115g crumbled goat cheese (optional)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon maple syrup (15ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
  2. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through. Let cool slightly.
  3. While the squash roasts, toast pecan halves in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 3-5 minutes). Alternatively, toast them in the oven alongside the squash for the last 5 minutes. Watch them carefully – they burn easily!
  4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic (if using), salt, and pepper until well combined.
  5. In a large bowl, combine mixed greens, sliced apple, dried cranberries, toasted pecans, and crumbled goat cheese (if using).
  6. Drizzle the maple-dijon vinaigrette over the salad and toss gently to coat. Serve immediately. This recipe is one of the best fall salad recipes to try!