Autumn Salad
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
2 lb cubed butternut squash (available pre-cut at Costco in 2# pkg)
1 Tbsp olive oil
1/4 cup pure maple syrup
salt and pepper
4-5 cups leafy greens
1 cup arugula
1 honey crisp apple, thinly sliced
3 oz goat cheese, crumbled
1/2 cup toasted pecan pieces
Crisp Apple Maple Vinaigrette - made by Salad Girl and found in the organic section
Optional: Grilled boneless chicken breasts and thighs & 1/2 cup craisins
Instructions
Heat oven to 425°. Toss squash with oil and syrup, salt and pepper. Turn out onto pre-lined cookie sheet with parchment paper. Roast about 40 minutes.
Assemble rest of ingredients, including squash and toss with desired amount of vinaigrette just before serving.
Optional - add sliced chicken on top of salad.