Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ cup extra virgin olive oil
  • Pinch coarse salt and ground black pepper
  • 1 medium butternut squash, peeled, seeded and cubed
  • 2 tablespoons oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup chopped walnuts
  • 4 cups mixed greens
  • 1 medium crisp apple, cored and sliced
  • ½ cup pomegranate arils

Instruction

  • Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
  • Whisk together dressing ingredients. Taste and adjust seasoning, if necessary.  Place in the refrigerator.
  • Toss butternut squash cubes in oil and salt and spread out on the baking sheet. Roast 30-40 minutes or until squash is fork tender.  Turn to a low broil and broil for 3-4 minutes, stirring halfway through, until crispy on the outside.  Let cool.
  • Place a piece of parchment paper on the counter or a wooden cutting board. In a medium skillet over low heat, melt butter and whisk in brown sugar and cinnamon.  Stir in walnuts and cook on low 3-4 minutes, stirring constantly, until walnuts are slightly toasty and butter mixture has thickened.  Transfer walnuts to the sheet of parchment paper to cool.
  • Assemble the salads by arranging greens, apple, pomegranates, cooled roasted squash and candied walnuts on plates or in bowls.
  • Serve salads with dressing.