Maple Butternut Squash Salad (Edit recipe)

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One of my favorite salads to date! This maple butternut squash salad is packed with warm autumn flavor, color, and texture. Maple-roasted butternut squash and brussel sprouts paired with bursts of crunchy walnuts, savory goat cheese, sweet cranberries, and the most amazing maple balsamic dressing. It's the perfect holiday salad or side dish.

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

Roasted Veggies

2 cups Butternut Squash, peeled, seeded, & cubed into 1-inch cubes
2 cups Brussels Sprouts, ends trimmed, yellow leaves removed, & sliced in half
0.25 cup White Onion, chopped
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Pure Maple Syrup
2 tsp dried Rosemary
0.5 tsp Salt
0.5 tsp Black Pepper

Salad

6 oz Spring Mix Salad Greens Lettuce, *can sub any lettuce mix you like
4 oz Penne Pasta, *can sub gluten-free
0.5 cup Organic Walnuts, roughly chopped
0.5 cup Goat Cheese, crumbled *can sub vegan
0.25 cup Organic Dried Cranberries

Maple Balsamic Dressing

0.25 cup Mayonnaise, *can sub vegan
0.25 cup Balsamic Vinegar
2 Tbsp Pure Maple Syrup
0.25 tsp Onion Powder
0.25 tsp Garlic Powder
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F. Prepare a rimmed baking tray with parchment paper. 
Place the butternut squash, brussel sprouts, and onion in a large mixing bowl with olive oil, maple syrup, rosemary, salt, and pepper. Gently toss to coat. 
Transfer to the lined baking tray and arrange in one layer. 
Roast the veggies for 10 minutes. Give them a toss, then return to the oven and bake for 10 more minutes, or until the squash is fork-tender.
While the veggies are roasting, boil a large pot of water and cook the pasta al dente according to the package instructions. Drain and set aside.
In a small mixing bowl or mason jar, combine the mayo, balsamic vinegar, maple syrup, garlic powder, and onion powder and mix well until fully combined and smooth. Season with salt and pepper to taste.
In a large salad bowl, add the mixed greens, roasted vegetables, pasta, walnuts, cheese, and cranberries and gently toss together with the maple balsamic dressing. Serve warm. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	375
Fat:	22 g
Carbohydrates:	39 g
Protein:	8 g
Cholesterol:	24 g
Sodium:	344 mg
Fiber:	3 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.