Butternut Squash Salad
Servings: 4 people
For roasting the butternut squash
- 1½ pounds (500 grams) butternut squash peeled and diced
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon salt + 2 twists black pepper
For the salad
- 6 cups (3 handfuls) mixed salad greens
- ½ can (15-ounce) (240 grams) chickpeas drained and rinsed
- 1 green apple thinly sliced
- ⅓ cup (35 grams) pecans
- ¼ cup (30 grams) dried cranberries
- ½ cup (60 grams) feta cheese crumbled
For the dressing
- 4 tablespoons (60 grams) extra virgin olive oil
- 2 tablespoons (30 grams) apple cider vinegar
- 1 tablespoon mustard American or Dijon
- 1 tablespoon maple syrup or honey
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 twists black pepper
Roast butternut squash
- Preheat the oven to 400°F or 200°C.Peel about 1½ pounds butternut squash squash then cut it into bite-size pieces of about 1 Inch or 2.5 cm.Transfer it to the baking tray, toss with 1 tablespoon extra virgin olive oil, ¾ teaspoon salt, and 2 twists of black pepper.Bake at 400°F or 200°C for 30 minutes, until fork tender.
Make dressing
- Whisk 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon maple syrup, 1 teaspoon ground cumin, ½ teaspoon salt, and 2 twists black pepper in a small bowl.
Build the salad
- To a large bowl or large serving platter, add 6 cups mixed salad greens.Add 1 green apple (thinly sliced) on the sides and the roasted butternut squash in the center.Top with ½ can (15-ounce) chickpeas, ⅓ cup pecans, ¼ cup dried cranberries, ½ cup feta cheese, and a twist of black pepper.Finally, drizzle with ½ the mustard dressing and let guests add more if they like.
