Ingredients:

  • 1 medium Butternut Squash, peeled and diced into 1-inch cubes
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Maple Syrup
  • 1/2 tsp Kosher Salt (for squash)
  • 1/4 tsp Black Pepper, freshly ground (for squash)
  • 3 oz Rustic Bread (Sourdough or Ciabatta), cubed
  • 3 Tbsp Unsalted Butter, cut into pieces
  • 1 Tbsp Fresh Sage Leaves, finely chopped
  • 1/4 cup Pecans or Walnuts, roughly chopped
  • Pinch of Kosher Salt (for crumble)
  • 3 Tbsp Olive Oil (for vinaigrette)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dried Cranberry reduction or 1 tsp pure cranberry juice concentrate
  • 1 tsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • 1/4 tsp Kosher Salt (for vinaigrette)
  • Pinch of Black Pepper (for vinaigrette)
  • 8 oz Mixed Greens (Arugula and Frisée works well)
  • 1/2 cup Dried Cranberries (or dried cherries)
  • 4 oz Goat Cheese or Feta, crumbled
  • 1/2 a small Red Onion, thinly sliced (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 2 Tbsp olive oil, 1 Tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp pepper directly on a rimmed baking sheet. Spread in a single layer and roast for 20–25 minutes, flipping halfway, until tender and caramelized. Remove and allow to cool slightly.
  2. Prepare the Brown Butter Crumble: Melt 3 Tbsp unsalted butter in a small skillet over medium heat. Continue heating, stirring, until the foam subsides and brown specks form at the bottom, achieving a nutty aroma (beurre noisette, approx. 3–5 minutes).
  3. Immediately remove the pan from the heat, stir in the chopped fresh sage. Add the cubed bread and chopped pecans/walnuts. Toss quickly to coat evenly in the brown butter. Spread the coated cubes onto a separate section of the cooling baking sheet (or a paper towel-lined plate) and sprinkle with a pinch of salt. Set aside to cool and crisp up completely.
  4. Whisk the Vinaigrette: In a small jar or bowl, combine the cider vinegar, cranberry reduction, Dijon mustard, honey/maple syrup, 1/4 tsp salt, and pepper. Whisk vigorously. Slowly stream in the 3 Tbsp of olive oil while continuously whisking or shaking the jar until the dressing emulsifies and thickens slightly.
  5. Assemble and Serve: In a large serving bowl, layer the mixed greens and thinly sliced red onion. Gently add the slightly cooled roasted squash and the dried cranberries. Drizzle approximately two-thirds of the vinaigrette over the salad and toss gently to coat.
  6. Finish by scattering the crumbled goat cheese and the cooled brown butter crumble (croutons/nuts) over the top. Serve immediately, passing the remaining dressing on the side.