Fall Salad

Fall Salad

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fresh fall salad


  • 1 small butternut squash, chopped into ½ inch cubes (about 2 cups)
  •  1 Tbsp. extra virgin olive oil
  •  Pinch of sea salt
  •  1 container mixed greens
  •  1 apple (favorite variety), chopped in small shoestring pieces
  •  ¼ cup pumpkin seeds (pepitas) (could also use pecans)

For the dressing: (makes more than what is needed for the salad)

  • ¼ cup apple cider vinegar
  • ¼ cup white wine vinegar
  • ½ cup extra virgin olive oil
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • ¼ tsp. kosher salt (or less)
  • ¼ tsp. black pepper (or less)


Preheat oven to 425 degrees F.

Line a baking sheet with aluminum foil. Toss butternut squash with olive oil and salt and spread out onto prepared pan. Roast for 15-20 minutes until tender.

While squash is roasting, prepare salad dressing. Using a salad dressing shaker, add all ingredients and shake well.

If serving for a group, add mixed greens to a large bowl. Top with roasted butternut squash, apples, pumpkin seeds and a drizzle of the dressing. Keep rest of dressing near salad to add extra.

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