Description
Crunchy greens meet caramelized butternut, ruby pomegranate jewels, and tangy goat cheese, all ribboned in a silky maple cider vinaigrette that whispers of fall spices.
Ingredients
- 4 cups mixed salad greens
- 1 cup roasted butternut squash cubes
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled goat cheese
- 1/4 cup chopped toasted pecans
- 2 tablespoons dried cranberries
- 1/4 cup thinly sliced red onion
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F and spread butternut squash cubes on a baking sheet; roast for about 20 minutes until tender.
- In a small bowl whisk together olive oil apple cider vinegar maple syrup salt and pepper to make the dressing.
- Place mixed salad greens in a large bowl and top with roasted butternut squash pomegranate seeds dried cranberries and red onion.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle crumbled goat cheese and chopped toasted pecans over the salad.
- Serve immediately to enjoy the combination of sweet savory and tart flavors.
Notes
- For extra crunch substitute pepitas for pecans
- Leftover salad can be refrigerated in an airtight container for up to one day
- Add sliced grilled chicken or turkey for additional protein
- Adjust the amount of maple syrup to control sweetness level