Description
Maple-infused autumn bliss salad combines roasted seasonal vegetables with crisp greens and a tangy dressing. Hearty ingredients create a satisfying meal that celebrates fall’s rich flavors, offering you a delightful culinary experience.
Ingredients
Scale
- 4 cups (950 ml) mixed greens (arugula, spinach, and kale)
- 1 cup (150 g) roasted butternut squash cubes
- ½ cup (60 g) pecans, toasted
- ¼ cup (30 g) crumbled goat cheese
- ¼ cup (40 g) dried cranberries
- 1 apple, thinly sliced
- ¼ cup (60 ml) olive oil
- 2 tbsps (30 ml) apple cider vinegar
- 1 tbsp (15 ml) pure maple syrup
- 1 tsp (5 ml) Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Roast Preparation: Preheat oven to 400°F (200°C), positioning rack centrally for uniform roasting.
- Squash Preparation: Cut butternut squash into precise 1-inch cubes, then coat thoroughly with olive oil, kosher salt, and black pepper to ensure complete seasoning.
- Roasting Process: Spread squash in a single layer on rimmed baking sheet, allowing space between pieces for caramelization; roast for 22-25 minutes, rotating midway to achieve golden edges and tender interior.
- Cooling Phase: Remove roasted squash and rest for 10 minutes, enabling flavor concentration and slight firming.
- Salad Assembly: Layer mixed greens in a large bowl, strategically arranging roasted squash, crisp apple slices, toasted pecans, crumbled goat cheese, and dried cranberries for visual and flavor complexity.
- Maple Dressing Creation: Combine olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and black pepper in a sealed jar; shake vigorously for 15-20 seconds to create a smooth, integrated dressing.
- Final Composition: Delicately drizzle dressing over salad, gently tossing to distribute flavors evenly without overwhelming ingredients; serve immediately to preserve texture and temperature.
Notes
- Roasting Technique Mastery: Achieve perfect caramelization by spreading squash in a single layer, ensuring each cube gets golden edges and maximum flavor development.
- Dressing Emulsion Trick: Shake dressing ingredients vigorously in a sealed jar for 15-20 seconds to create a smooth, well-blended vinaigrette that coats ingredients evenly.
- Temperature and Timing Precision: Allow roasted squash to cool for 10 minutes, letting flavors intensify and texture slightly firm up before adding to the salad.
- Salad Assembly Strategy: Layer ingredients gently to maintain individual textures, drizzling dressing lightly just before serving to keep greens crisp and vibrant.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 270
- Sugar: 11 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg