Description
A healthy salad that combines sweet and savoury autumnal flavours.
Ingredients
Scale
- 1 large butternut squash ( peeled and diced into small cubes)
- 3 Tbsp extra virgin olive oil
- salt and pepper (to taste)
- 6 medjool dates (roughly chopped)
- 2 Tbsp pure maple syrup
- 1 1/2 cups baby arugula (washed and dried)
- 1 small apple (diced)
- 1/2 cup chopped walnuts
- 1/2 cup freshly grated parmesan
Dressing
- 1/2 cup apple cider
- 2 tsp
apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp pure maple syrup
- 1/3 cup extra virgin olive oil
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400 F. Wash and prepare all the ingredients.
- Line a baking sheet with parchment paper. Evenly distribute the butternut squash and top with extra virgin olive oil, maple syrup, and salt and pepper. Toss to coat. Roast in the oven for 15 minutes. Remove from heat, add the dates to the pan, and cook for another 5-7 minutes, until the squash is well cooked and golden.
- In a small saucepan, pour in the apple cider and apple cider vinegar. Bring to a boil, then reduce heat to simmer on low for 8 minutes. Watch carefully and stir regularly. Remove from the stove top and add in mustard, extra virgin olive oil, maple syrup, and salt and pepper.
- In a large serving bowl, add the arugula as the base. Then top with roasted squash and dates, walnuts, apples and parmesan (reserve some to sprinkle on top). Pour dressing over the salad, starting with just a bit. Toss and then add more, until the salad is coated to your preference (save any remaining dressing for another salad!). Top with additional parmesan, salt and pepper, and serve.
Notes
This recipe is adapted from The Food Network.
Feel free to use more add-ins or switch things up! Raisins, dried cranberries, dried apricots would all work nicely in this salad. As well as pumpkin seeds or flax seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American