Ingredients:

  • 1 medium Butternut Squash, peeled, seeded, and cubed into 1-inch (2.5 cm) pieces
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil (for roasting)
  • 1/2 teaspoon (3 g) Kosher Salt (for roasting)
  • 1/4 teaspoon (1 g) Freshly Ground Black Pepper (for roasting)
  • 1/4 cup (60 ml) High-quality Balsamic Vinegar
  • 2 tablespoons (30 ml) Pure Maple Syrup (Grade A Dark or Very Dark)
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (for vinaigrette)
  • 1/4 teaspoon (1.5 g) Kosher Salt (for vinaigrette)
  • Pinch of Freshly Ground Black Pepper (for vinaigrette)
  • 8 cups (approx. 200 g) Mixed Greens (Spring Mix or Baby Spinach/Arugula blend)
  • 1/2 cup (75 g) Dried Cranberries
  • 1/2 cup (60 g) Candied Pecans or Walnuts, roughly chopped
  • 4 ounces (115 g) Goat Cheese (Chèvre), crumbled
  • 1 medium crisp Apple (e.g., Honeycrisp, Fuji), cored and thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Place the cubed butternut squash in a bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper. Toss until evenly coated. Spread the squash in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until the edges are lightly caramelised and the squash is tender when pierced with a fork. Remove from the oven and allow the squash to cool slightly (at least 10 minutes) before assembling the salad.
  2. In a small bowl or jar, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until homogenous. Slowly stream in the 1/2 cup of olive oil while continuously whisking vigorously (or shaking the jar). The dressing should thicken slightly. Stir in the salt and pepper. Taste and adjust acidity/sweetness as necessary. Set aside.
  3. Slice the apple thinly. Ensure the goat cheese is properly crumbled. Set the cooled squash, pecans, cranberries, and sliced apples nearby.
  4. Place the mixed greens in a very large bowl. Drizzle about half of the vinaigrette over the greens. Gently toss the greens just until lightly coated (dress right before serving to avoid wilting). Transfer the dressed greens to a large serving platter. Arrange the cooled roasted squash, sliced apples, pecans, and dried cranberries artistically over the top. Scatter the crumbled goat cheese over the salad. Drizzle a little more dressing over the added components, reserving the rest for guests. Serve immediately.