This is a print preview of "Butternut Squash, Apple, and Stilton Salad with Maple Vinaigrette" recipe.

Butternut Squash, Apple, and Stilton Salad with Maple Vinaigrette Recipe
by Colleen Mcconnell

Butternut Squash, Apple, and Stilton Salad with Maple Vinaigrette

I’m generally not a big salad person. When I do eat salad as a meal, I like it to have substance. Between the roasted squash, chicken, apples, stilton, and arugula I had on hand, I thought to put together a colorful and hearty fall salad. I threw together a light maple vinaigrette to dress it, and also added some walnuts for extra crunch. Definitely meal-worthy.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 1 salad

Ingredients

  • For the salad (use as much or as little of each ingredient as you want):
  • 1/2 cup butternut squash, cut into 1/2 inch cubes
  • 1 tsp. olive oil
  • 2 cups arugula
  • 1/2 oz. blue cheese (like stilton)
  • 1/4 granny smith apple, cut into 1/2 inch cubes
  • 1 Tbsp. walnuts
  • 1/4 shallot, thinly sliced
  • 4 oz. cooked chicken, shredded
  • Salt and pepper
  • For the dressing:
  • 1 tsp. extra virgin olive oil
  • 2 tsp. cider vinegar
  • 1/2 tsp. dijon mustard
  • 1 tsp. maple syrup
  • Salt and pepper

Directions

  1. Toss the butternut squash cubes in a little bit of olive oil, salt, and pepper. Spread out on a sheet pan and roast in a 400°F oven for about 30 minutes, or until soft. Meanwhile, whisk together the dressing ingredients and season with salt and pepper.
  2. When the squash is cool, toss together the salad ingredients and serve with the dressing.