Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/4 teaspoon ground cinnamon (1.25ml)
  • 1/4 cup apple cider vinegar (60ml)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon maple syrup (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 5 ounces (140g) mixed greens or baby spinach
  • 1 medium apple (Gala, Honeycrisp, or Fuji work well), cored and diced
  • 1/2 cup toasted pecans, roughly chopped (60g)
  • 1/4 cup dried cranberries (30g)
  • Optional: 1/4 cup crumbled goat cheese or blue cheese (30g)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and cinnamon on a baking sheet.
  2. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
  3. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
  4. In a large bowl, combine mixed greens, diced apple, roasted butternut squash, toasted pecans, and dried cranberries.
  5. Drizzle with apple cider vinaigrette. Gently toss to combine. Top with crumbled goat cheese (if using) and serve immediately.