Mixed Greens with Roasted Winter Squash
Serves 4 to 6
- 2 cups winter squash, cut into 1-inch cubes (delicata or butternut work best)
- 2 tablespoons plus ¾ cup extra-virgin olive oil, divided
- ½ teaspoon salt
- ¼ cup apple cider vinegar
- 2 to 3 tablespoons maple syrup (or to taste)
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- Salt and fresh cracked black pepper to taste
- 5 to 6 ounces fresh mixed baby greens
- ½ cup dried cranberries, plus more for garnish
- ⅓ cup chopped toasted walnuts, plus more for garnish
- 8 ounces burrata cheese
Preheat the oven to 400 degrees F. Toss the winter squash cubes with 2 tablespoons olive oil and ½ teaspoon salt. Place the squash in a single layer on a baking sheet and roast in the oven for about 15 minutes or until the squash is somewhat soft. Remove it from the oven and let it cool.
In a small bowl, whisk together the remaining olive oil, vinegar, maple syrup, garlic, and fresh thyme. Season to taste with salt and pepper.
To assemble the salad, toss the greens in about ¼ of the dressing. Just enough to lightly coat the salad. Then arrange the baby greens on a platter. Top with the winter squash, then sprinkle on the cranberries and walnuts. Sprinkle with salt and pepper. Just before serving, carefully slice the burrata cheese and layer it on top of the salad. Garnish with additional dried cranberries or walnuts. Serve with the remaining dressing.
Recipe and Photograph by Karista Bennett.