Roasted Butternut Squash Salad with Cider Vinaigrette

Roasted Butternut Squash Salad with Cider Vinaigrette

This filling salad features tender bites of butternut squash and just the right amount of toppings. Balance a sweet tart taste with dried cranberries and fresh goat cheese. This apple cider vinaigrette can easily be drizzled over your other favorite salads. 

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Ingredients

  • 2 tablespoons minced shallot
  • 2 ounces goat cheese, crumbled
  • Extra virgin olive oil, salt, and pepper for roasting the squash
  • 1 cup apple cider
  • Cider Vinaigrette:
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup (not pancake syrup)
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup dried cranberries
  • 2 tablespoons roasted and salted pepitas (pumpkin seeds)
  • 5 ounces baby kale
  • 1 tablespoon dijon mustard
  • Kosher salt and pepper to taste
  • 1 pound butternut squash, peeled and cut into about 1 inch cubes
  • Roasted Butternut Squash Salad:

Directions

Want to see the entire recipe? Click here Published October 25, 2015.

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