By Chef Jeremy Reinicke
Sweet roasted butternut squash, crisp apples, creamy goat cheese, and crunchy pepitas come together in this colorful fall salad. Tossed with a homemade maple mustard dressing, it’s a flavorful combination of sweet, savory, and tangy flavors.
Serves: 6
Ingredients
- 1 small butternut squash, peeled and cut into ¼-inch cubes
- 1–2 Honeycrisp apples, sliced
- 1 tablespoon avocado oil
- 1 tablespoon pure maple syrup
- 10 oz mixed salad greens
- ¼ cup pomegranate seeds, or dried cherries or cranberries
- ½ cup pepitas, dry roasted
- 4 oz goat cheese, crumbled
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Maple Mustard Dressing (see below)
Directions
1. Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Toss the butternut squash with avocado oil, maple syrup, salt, and pepper.
- Spread evenly on a large baking sheet.
- Roast for 25–30 minutes, turning once halfway through, until tender and lightly browned.
- Remove from the oven and allow to cool to room temperature.
2. Assemble the Salad
- Place mixed greens in a large salad bowl.
- Add roasted butternut squash, sliced apples, pomegranate seeds, pepitas, and goat cheese.
- Drizzle with Maple Mustard Dressing and gently toss to combine.
- Serve immediately.
Dietitian Note: A little of this flavorful dressing goes a long way. Start with a small amount, toss, and add more as needed.
Meal Prep Tip: Toss extra apple slices with about 1 tablespoon of dressing before refrigerating. The acidity in the dressing helps keep the apples from browning for several days.
Maple Mustard Dressing
Ingredients
- 4 cloves garlic, peeled and ends trimmed
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy brown mustard
- ⅔ cup pure maple syrup
- ⅓ cup apple cider vinegar
- 1 cup extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- Add garlic, Dijon mustard, grainy mustard, maple syrup, apple cider vinegar, salt, and pepper to a blender or food processor.
- Blend until smooth.
- With the blender running, slowly pour in the olive oil in a steady stream until the dressing is smooth and emulsified.
- Taste and adjust seasoning as needed.
- The recipe makes approximately 2 cups of dressing. Refrigerate the extra dressing and use it for salads, roasted vegetables, or other meals throughout the week.
Chef Note: A single-serving blender also works well. Add the olive oil about ¼ cup at a time, blending between additions to gradually emulsify the dressing.
Nutrition Highlights
- Fiber-rich from butternut squash, apples, greens, and pomegranate
- Healthy fats from pepitas, olive oil, and avocado oil
- Naturally sweetened with pure maple syrup
- Packed with colorful, nutrient-dense plant foods