Roasted Winter Vegetable Salad with Maple-Dijon Vinaigrette

Ingredients

Quantities are for 4 servings.

• 2 cups Butternut squash, cubed
• 1 each Red onion, cut into wedges
• 2 each Pears, sliced
• 6 cups Mixed salad greens
• 1/2 cup Feta cheese, crumbled
• 1/2 cup Pecans, toasted
• 2 tbsp Olive oil (for squash)
• 1/3 cup Olive oil (for dressing)
• 3 tbsp Apple cider vinegar
• 3 tbsp Maple syrup
• 1 1/2 tbsp Dijon mustard
• 1 tsp Fresh thyme

Instructions

1. Preheat oven to 400°F. Toss the butternut squash and red onion with the 2 tablespoons olive oil, thyme, salt, and pepper, and place on a parchment-lined sheet pan.
2. Roast for 25-30 minutes, until tender and caramelized.
3. Toast the pecans in a dry pan on the stovetop until fragrant, about 5 minutes.
4. Whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the vinaigrette.
5. Arrange the salad greens on plates, top with the roasted vegetables, pear slices, feta, and pecans.
6. Drizzle with the vinaigrette just before serving.