Autumn Salad

With Roasted Butternut Squash & Maple Vinaigrette

INGREDIENTS

Salad

• 3 mini butternut squash (or 1 large)

• 3/4 cup maple syrup

• 1 fresno chili, sliced thin

• 1 large container of arugula

• 1 head of frisee, chopped into bite size pieces

• 1/2 cup dried cranberries

• 1/2 red onion, sliced thin

• 1/2 cup candied pecan

• 1/2 cup orange juice

• Small log of goat cheese, crumbled

• 2 tablespoon olive oil

• Salt

• Pepper

Dressing

• Leftover maple syrup from roasted squash

• 1 heaping tablespoon dijon mustard

• 1 lemon, juiced

• 3/4 cup olive oil

• 1/3 cup canola oil

• Salt

• Pepper

RECIPE

1. Preheat oven to 400.

2. Peel squash & slice in half the long way. Scoop out seeds & slice halves 1/4 inch thick.

3. Season squash with olive oil & generous amount of salt & pepper.

4. Place on rimmed baking sheet lined with parchment & put into oven for 20 minutes.

5. While roasting, warm up maple syrup & sliced chili in a small saucepan.

6. Place dried cranberries in a small bowl & pour orange juice over them. Let them soak for at least 30 minutes & then drain out orange juice.

7. After 20 minutes of the squash roasting, lightly brush the squash with the warmed maple syrup & continue cooking for about another 20 minutes until they're lightly brown. Remove from oven & let cool.

8. To make the vinaigrette, pour the rest of the maple syrup into a small bowl. Add dijon mustard & lemon juice & mix until combined. Slowly drizzle the oils while whisking until emulsified. Season generously with salt & pepper.

9. Mix arugula & frisee in a large bowl.

10. Add thinly sliced onion, drained cranberries, and half of the roasted squash to the bowl. Lightly dress the salad & season your greens with salt & pepper. Mix in half of the goat cheese.

11. To plate, place greens on a large platter. Top with the remaining squash, goat cheese & pecans & drizzle some more dressing.