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Roasted Butternut Squash Salad
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Roasted Butternut Squash Salad
Category
Vegetables
![Image of Roasted Butternut Squash Salad](https://images.getrecipekit.com/20240326191739-butternut_squash.png?aspect_ratio=16:9&quality=90&)
Ingredients
- 1 butternut squash
- Fustini's Robust SELECT olive oil
- 8 ounces goat cheese
- 1/2 cup candied pecans
- 1/2 cup dried cranberries
- Arugula
- 2/3 cup Fustini's Maple balsamic
- 2 shallots, chopped
- 3 garlic cloves, smashed
- 2 tablespoons wholegrain mustard
- salt and pepper to taste
- 2/3 cup Fustini's Robust SELECT olive oil
Ingredients
Maple Mustard Vinaigrette
Directions
- Place squash on a baking sheet and poke several holes in it. Place in a preheated 350-degree oven and bake for 30 minutes until softens. Remove from oven and cut off the peel, cut in half and remove seeds. Cut up into 1/2" slices. Return to the baking sheet, drizzle with olive oil, salt and pepper. Roast for another 30 minutes. Place pecans on the baking sheet and bake for the last 5 minutes. Place arugula, squash, cheese, pecans and cranberries on a platter. Drizzle with vinaigrette.
- In a food processor or blender and puree the following: Maple balsamic, shallots, garlic, mustard, salt and pepper. With the blender still running, slowly add olive oil to emulsify.