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.

• 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

• 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