Ingredients:

  • 1 medium Butternut Squash (approx. 1 kg), peeled, seeded, and cubed (about 4 cups)
  • 2 medium Sweet Potatoes (approx. 500g), peeled and cubed (about 2 cups)
  • 1 large Red Onion, cut into wedges
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 5 ounces (142g) Spring Mix or Mixed Greens
  • 1 large Apple (e.g., Honeycrisp or Gala), cored and diced
  • 4 ounces (113g) crumbled Goat Cheese (or Feta)
  • ½ cup (57g) Pecan Halves, toasted
  • 3 tablespoons Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the butternut squash, sweet potatoes, and red onion with olive oil, thyme, salt, and pepper on the baking sheet.
  2. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. Toast pecan halves in a dry pan or toaster oven until fragrant and lightly browned. Watch carefully; they burn easily!
  4. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
  5. In a large bowl, combine the spring mix, roasted vegetables, diced apple, goat cheese, and toasted pecans.
  6. Drizzle the maple-dijon vinaigrette over the salad and toss gently to coat. Serve immediately.