Autumn Salad with Roasted Butternut Squash, Apples, and Maple-Sherry Vinaigrette


  • 2 cups Butternut Squash, peeled, seeded and diced into ¾-inch pieces
  • 2 tbsp. extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 tbsp. maple syrup
  • ½ cup canola oil
  • 1 apple, diced
  • 4 cups salad greens, any kind


  1. Heat oven to 425° Fahrenheit.
  2. Place the squash in a bowl and toss with the first measure of canola oil, seasoning to taste with salt and pepper.
  3. Lay out on sheet pan in one even layer. Place it in the oven and roast for about 25 minutes or until are tender and lightly browned. Reserve.
  4. In bowl, whisk together the vinegar and maple smooth.
  5. Gradually drizzle in a second measure of canola oil while whisking to combine.
  6. Season to taste with salt and pepper.

To serve:

  1. Combine in a bowl the salad greens, roasted squash, and apples.
  2. Coat with enough dressing to evenly moisten.
  3. Divide onto serving plates and enjoy!
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