Butternut Squash Salad with Apples, Goat Cheese & Grains
This roasted butternut squash salad recipe features caramelized squash, crunchy apples, creamy goat cheese and hearty grains for a healthy, flavor-packed side dish or vegetarian main course. It's the perfect fall or winter salad, and it makes for a stunning (make-ahead!) side dish on a holiday table.
This is one of my very favorite salads. It's sweet and savory, it's packed with flavor and texture, and it can be made ahead for a healthy dinner or side dish.
Ingredients:
Roasted squash, maple pecans and dressing
- 2- pound butternut squash, peeled and cut into ½-inch dice (4 cups diced)
- 6 garlic cloves, unpeeled
- 2 teaspoons minced fresh sage, divided
- 1 ½ teaspoons balsamic vinegar
- 1 tablespoon plus ¼ cup extra virgin olive oil, divided
- Salt & freshly ground black pepper
- ¾ cup pecans
- 1 ½ tablespoons maple syrup, divided
- 2 tablespoons apple cider vinegar
To assemble
- 3-4 cups cooked brown rice (from 1 cup uncooked), or other whole grains, such as quinoa, farro or barley
- 1 crisp apple, such as Fuji, Granny Smith or Pink Lady, cored and cut into ½-inch dice
- 2-4- ounces goat cheese, crumbled
- Fried sage leaves (recipe link in header), optional
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Write a comment
No comments