Nutty Butternut Squash Salad with Apple Balsamic Vinaigrette

Cooking Time: 20m    Servings: 4

Products needed:

Roasted French Walnut Oil
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Ingredients:

For the squash:

  • 2 lb butternut squash, peeled, and diced into 1/2 inch squares
  • 2 tablespoons Olive Scene medium Extra Virgin Olive Oil
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper

For the Vinaigrette:

  • ¼ cup Olive Scene Roasted Walnut Oil
  • 2 teaspoons Olive Scene Red Apple Balsamic Vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt

For the salad:

  • 6 cups spring mixed greens (baby spinach, arugula, frisee, radicchio) 
  • 6 cups baby romaine
  • 6 tablespoons crumbled goat cheese
  • 6 tablespoons raisins
  • ¼ cup toasted walnuts

Directions:

  1. Roast the Butternut Squash: Preheat oven to 400° Combine diced butternut squash, olive oil, salt and pepper on a non-stick baking tray.
  2. Toss to evenly coat. Bake for 20 minutes or until tender.
  3. Make the Apple Balsamic Vinaigrette: Combine mustard and balsamic in a medium bowl and whisk until combined.
  4. Slowly drizzle in the Walnut Oil, whisking until emulsified.
  5. Season to taste with salt.
  6. Make the Salad: Evenly distribute greens among 4 or 6 plates.
  7. Top with butternut squash, goat cheese, raisins, and walnuts.
  8. Drizzle with vinaigrette.