Maple Roasted Butternut Squash & Apple Salad
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Two Peas & Their Pod · by Maria Lichty★ 4.9 (11)

Maple Roasted Butternut Squash & Apple Salad

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 14%
CARBS 50G38% OF CAL
5G FIBER13G OTHER31G TOTAL SUGAR
FAT 34G60% OF CAL
5G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash and apples served over mixed greens with pumpkin seeds, dried cranberries, and cheese with a mustard vinaigrette. Warm and satisfying.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

  • 1 small butternut squash (peeled and chopped)
  • 3 Granny Smith apples (core and chopped)
  • 1/2 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • freshly ground black pepper
  • About 10 cups mixed salad greens
  • 1/4 cup dried cranberries
  • 1/2 cup pepitas
  • 3/4 cup feta cheese
  • For the Maple Mustard Dressing:
  • 4 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown grainy mustard
  • 2/3 cups pure maple syrup (you can use "imitation" maple syrup to cut costs, but I recommend at least using 1/2 pure maple syrup)
  • 1/3 cup apple cider vinegar
  • 1 cup canola oil
  • Salt and pepper (to taste)
PREP
—
SODIUM
574MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.