You may also like
Categories:
maple syrup olive oil salt baby spinach cranberries dressing extra-virgin olive oil balsamic vinegar maple syrup mustard garlic pepper salt
Viewed: 45 - Published at: 4 years agoIngredients
- 2 Delicata squash, sliced into rings, seeds removed
- 2 tbsp. 100% pure maple syrup
- 1 tbsp. olive oil
- salt/pepper
- 6 cups baby spinach
- 1/4 cup dried cranberries
- 1/4 cup toasted pecan pieces
- Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup 100% pure maple syrup
- 2 tbsp. dijon mustard
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/8-1/4 tsp. salt
Method
- Make the Squash:
- Preheat oven to 400 degrees F.
- Toss squash with 2 tbsp. maple syrup, 1 tbsp. olive oil and salt/pepper
- Place on a baking sheet and roast for 30 minutes until soft and slightly caramelized.
- Remove from oven and let cool slightly.
- Make the Dressing:
- Combine all ingredients together, except for the olive oil, and blend together. I do this in my magic bullet or food processor.
- Slowly drizzle in the olive oil until thick, emulsified, and creamy.
- Taste for seasoning. It may need more salt depending on your taste.
- Make the Salad:
- In a large bowl toss together the spinach, cranberries, pecans and 1/2 cup dressing.
- Plate, top with roasted squash.
- Drizzle with extra dressing.
