2 c. butternut squash, cubed
1 T. olive oil
2 t. maple syrup
1/4 t. cinnamon
1/4 t. allspice
1/4 t. cayenne pepper
1/2 t. coarse kosher salt
1-6oz. bag butter lettuce blend (or any mixed greens)
1 c. red cabbage, shredded
1/3 c. red onion, sliced in half, then sliced vertically
1/3 c. gorgonzola cheese, crumbled
1/4 c. pomegranate arils
1/4 c. candied pecan pieces
Vinaigrette:
2 t. Dijon mustard, coarse grain
1/3 c. apple cider vinegar
1 T. lemon juice
1 T. maple syrup
1/2 c. extra virgin olive oil
Coarse kosher salt & fresh ground pepper to taste
Heat oven to 400℉. Toss cubed butternut squash in a bowl with 1 tablespoon olive oil, maple syrup, cinnamon, allspice, cayenne pepper and coarse kosher salt. Spread out in a single layer on parchment lined sheet pan. Roast for 20 minutes until evenly browned and tender. Set aside to cool. This can be done a day ahead or a few hours before and refrigerated.
In a large serving bowl, combine lettuce, cabbage, onion, cheese, pomegranate and pecans. Add roasted butternut squash.
Prepare vinaigrette by whisking all ingredients together. Adjust seasoning if needed.
Toss salad with vinaigrette.
La Chevaliere Pinot Noir 2023
Eddie’s Recipe Tip:
