Roasted Butternut Squash Salad w/ Apple Cider Vinaigrette
This is the perfect fall salad that utilizes two seasonal ingredients - apples and butternut squash! The sweet and tangy apple cider vinaigrette balances out the rich flavors of the roasted squash and almonds.
Place the butternut squash on a sheet pan. Drizzle with olive oil, maple syrup, ½ teaspoon salt and ¼ teaspoon pepper and toss to coat evenly. Roast the squash for 10-15 minutes, turning once halfway through until tender.
While the squash is roasting, combine all of the vinaigrette ingredients in small jar and shake vigorously to combine. Alternatively, whisk ingredients in a small bowl and transfer to a lidded jar to store.
To serve, add the salad greens to a large mixing bowl and pour over dressing (add just enough dressing to lightly coat the greens). Toss the greens in the dressing until evenly combined. Top the salad with the roasted squash, apples, almonds, and parmesan. Taste and freshly cracked pepper (if desired). Enjoy immediately!
Notes
Prepare ahead of time: Prepare the squash and vinaigrette as directed. Keep all of the salad ingredients separated until you are ready to serve. Then dress the greens and add toppings as directed.