Ingredients
- 1 small butternut squash, peeled and cubed
- 2 tbsp olive oil, plus 1/3 cup for dressing
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 8 cups mixed greens or kale
- 1 large apple, thinly sliced
- 3/4 cup toasted pecans
- 1/2 cup dried cranberries
- 1/2 cup blue cheese crumbles
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tsp Dijon mustard
Instructions
- Roast the squash. Toss the squash with 2 tbsp olive oil, 1/2 tsp salt, and pepper. Roast at 425°F (220°C) for 22–25 minutes until caramelized at the edges. Cool slightly.
- Whisk the vinaigrette. Whisk 1/3 cup olive oil, vinegar, maple syrup, Dijon, remaining 1/2 tsp salt, and a pinch of pepper.
- Massage the greens. If using kale, massage with 2 tbsp of the dressing for 1 minute until softened. For mixed greens, skip this step.
- Assemble. Toss the greens with most of the dressing. Top with warm squash, apple slices, pecans, cranberries, and blue cheese.
- Finish. Drizzle with remaining dressing and serve — the warm squash against cool greens is the best part.
💡 Harvest smarts
Don’t crowd the squash on the pan — space is what creates those caramelized edges instead of steamed cubes. Warm squash over the greens slightly wilts them in the best way. The maple vinaigrette keeps a week in the fridge; it’s also great on roasted Brussels sprouts.
Common questions
Can I use kale instead of mixed greens?
Yes — kale is actually ideal. Massage it with dressing first so it softens and sweetens.
How do I make it a full meal?
Add sliced grilled chicken, turkey, or roasted chickpeas for protein.
Can I prep it ahead?
Roast the squash and make the dressing up to 3 days ahead. Assemble just before serving so the greens stay crisp.
What cheese can replace blue cheese?
Goat cheese, feta, or shaved Parmesan all work — pick your favorite salty contrast.
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