Taste it: Maple-roasted butternut squash salad

This salad screams fall/winter to me. And your house smells amazing while the butternut squash is roasting. It is a win win for dinner time. The main star of the show is the sweet yet spicy crunchy on the outside, puffy on the inside little nuggets of butternut squash but all of the elements of this salad balance out to create a satisfying meal. So click through to read about the yummy fall favourite in our house. 

1 medium butternut squash, peeled, seeded and cut into 11/2 inch pieces
4-6 garlic cloves (unpeeled)
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons plus 1 teaspoon pure maple syrup
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 1/2 lbs of baby arugula
dry roasted unsalted slivered almonds
5 oz goat cheese
dried canberries
olive oil


preheat oven to 450 degrees F. On a rimmed baking sheet combine butternut squash pieces with 2 tablespoons of oil, the unpeeled garlic, crushed red pepper, and salt and pepper. Toss to combine and spread in a even layer. Roast, tossing occasionally until squash is tender and slightly crispy on the edges, 25-30 mins.

Remove the garlic from the pan and set aside. Drizzle the butternut squash with 2 tablespoons of maple syrup; toss to coat. Return to oven and continue roasting until squash is glazed, 10-15 mins; let cool.

Meanwhile, cut off the root ends of the garlic cloves; squeeze out garlic and mash into a paste with the flat side of a knife. Transfer to a bowl. Add lime juice, mustard, remaining 1 teaspoon maple syrup, s+p. Whisk in olive oil until emulsified.

Add arugula to a large bowl, top with the butternut squash and some of the dressing, toss to combine. Sprinkle the salad with the slivered almonds, dried cranberries, and crumbled goat cheese. Add more dressing if needed and serve immediately!

golden brown and delicious.  

unique but tasty salad dressing ingredients.  

ready to be eaten! yum!

adapted from this recipe

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