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The primary star of this salad, butternut squash, is a staple of fall cooking. Its sweet, nutty flavor pairs beautifully with other seasonal ingredients, including leafy greens, nuts, and dried fruits. The use of maple syrup adds a natural sweetness that enhances the flavors of the roasted vegetables while providing an array of health benefits. This dish is not just about taste; it’s a celebration of seasonal eating, which is known to be both environmentally friendly and beneficial for personal health. Seasonal ingredients are often more nutritious and flavorful, offering a connection to the local landscape and the changing seasons.

Maple Roasted Butternut Squash Salad

Celebrate fall with a vibrant and delicious Maple Roasted Butternut Squash Salad. This dish features sweet, caramelized butternut squash paired with wholesome greens, crunchy pecans, and tangy cranberries, all enhanced by the depth of maple syrup. Packed with nutrients from seasonal ingredients, this salad is not just a treat for the taste buds but also a boost for your health. Perfect for gatherings or a cozy meal at home, it’s an autumn favorite that everyone will love.
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Ingredients
  

1 medium butternut squash, peeled and cubed

3 tablespoons maple syrup

2 tablespoons olive oil

Salt and pepper to taste

5 cups fresh baby spinach or mixed greens

1/2 cup chopped pecans, toasted

1/2 cup dried cranberries

1/4 cup feta cheese, crumbled

1/4 cup red onion, thinly sliced

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Squash: In a bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.

      Roast the Squash: Spread the seasoned squash cubes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, flipping halfway through for even browning. Remove from the oven and let it cool slightly.

        Toast the Pecans: While the squash is roasting, toast the pecans in a dry skillet over medium heat for about 5 minutes or until fragrant, stirring frequently to avoid burning. Remove from heat and set aside.

          Prepare the Dressing: In a small bowl, whisk together balsamic vinegar and Dijon mustard. Gradually drizzle in 1 tablespoon of olive oil while whisking until well combined. Season with salt and pepper to taste.

            Assemble the Salad: In a large salad bowl, combine the fresh spinach or mixed greens, roasted butternut squash, toasted pecans, dried cranberries, crumbled feta cheese, and sliced red onion.

              Add the Dressing: Drizzle the prepared dressing over the salad and toss gently to combine, making sure everything is evenly coated.

                Serve: Your Maple Roasted Butternut Squash Salad is ready to be served! Enjoy as a hearty lunch or a delightful side dish.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4