Butternut Squash, Apple, and Stilton Salad with Maple Vinaigrette Recipe
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.
Prep time: | American |
Cook time: | Servings: 1 salad |
Ingredients
|
|
Directions
- 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.
- When the squash is cool, toss together the salad ingredients and serve with the dressing.