Description
Roasted butternut squash cubes bring cozy sweetness, while crisp apple and pear slices add fresh crunch. Toasted pecans, dried cranberries, and a sorghum syrup dressing create layers of sweet-tart flavor, finished with creamy goat cheese.
Ingredients
- 4 cups mixed salad greens
- 1 cup roasted butternut squash cubes
- 1 medium apple cored and thinly sliced
- 1 medium pear cored and thinly sliced
- 1/2 cup toasted pecans
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped fresh parsley
- 3 tablespoons sorghum syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- pinch salt
- pinch black pepper
Instructions
- Preheat oven to 400°F and spread butternut squash cubes on a baking sheet; roast for 20 minutes or until tender.
- Meanwhile, whisk together sorghum syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a bowl; slowly drizzle in olive oil while whisking until emulsified.
- In a large bowl combine mixed salad greens, roasted squash, sliced apple and pear, toasted pecans, dried cranberries, and parsley.
- Drizzle the sorghum syrup dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese and serve immediately.
Notes
- Roast the butternut squash a day ahead and store in the refrigerator to save time.
- Substitute walnuts or pumpkin seeds for pecans for a different crunch.
- For a vegan version, omit the goat cheese or use a plant-based alternative.
- Leftover dressing can be stored in the refrigerator for up to one week.