Roasted Butternut, Apple and Walnut Salad
Active Time: 10 minutes • Total Time: 15 minutes
Yields: 4 Servings
- 1.5 pound Earthbound Farm Organic Butternut Squash
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 3 tablespoon extra-virgin olive oil
- 5 ounce Earthbound Farm Organic Spring Mix
- 1 Earthbound Farm Organic Fuji Apple
- 3 ounce blue cheese
- 0.25 cup toasted walnut pieces
- sea salt and freshly ground black pepper to taste
All the flavors of fall are combined in this healthy salad: sweet butternut, oven-roasted with olive oil and maple syrup until it’s lightly caramelized and melt-in-your-mouth delicious; crisp, juicy apples; and crunchy, earthy toasted walnuts. All these flavors are combined atop tender baby greens and garnished with a sprinkling of blue cheese for a little pizzazz. Enjoy!
Position a rack in the middle of the oven and preheat to 400 degrees F.
Place the butternut slices in a bowl and toss to coat with the olive oil. Add the maple syrup and toss again.
Spray a rimmed baking sheet with vegetable oil nonstick spray. Arrange the butternut on the baking sheet in a single layer so that the pieces do not touch. Season with salt and pepper. Roast for 10 minutes, then turn the pieces over with a spatula and continue cooking until the squash is tender and has begun to caramelize, 5 to 10 minutes more. Remove from the oven and let cool to room temperature.
To make the vinaigrette, combine the balsamic vinegar, lemon juice and the extra-virgin olive oil in a small jar. Season with salt and pepper. Seal the lid and shake vigorously to combine.
Place the greens in a large bowl and toss with some of the vinaigrette. Transfer the greens to a large platter or divide among 4 salad plates. Arrange the butternut slices atop the greens, and then scatter the apples, cheese and walnuts over the salad. Drizzle with more dressing and serve immediately.