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Fall Harvest Salad with Roasted Butternut Squash and Goat Cheese
A perfect accompaniment to a simple roast chicken for a cozy night in.
This simple salad features layers of flavor and a simple vinaigrette, with a smoky maple kick.
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Ingredients
Instructions
step 1
Preheat oven to 400 degrees.
step 2
Line a baking sheet with parchment. Toss the butternut squash with olive oil, salt and pepper, then spread it out in one even layer on the baking sheet. Roast until the squash is soft and browned on the edges, around 20 minutes, depending on the size of the butternut squash cubes. Let cool.
step 3
While the butternut squash cooks, make the dressing by adding the lemon juice, maple syrup, salt and pepper into a small bowl. Whisk while slowly adding in the olive oil. Once combined, add the shallot and whisk again. Set aside.
step 4
In a large bowl, spread the salad greens and layer on the goat cheese, roasted butternut squash and toasted pumpkin seeds. Toss with the dressing and serve.
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