Roasted Fall Vegetables Salad with Maple Orange Dressing

Ingredients

  • FOR THE WALNUTS:
  • 1 cup (4 ounces) walnut halves
  • 2 tablespoons real maple syrup
  • Pinch salt
  • FOR THE SALAD:
  • 2 cups butternut squash peeled and chopped into ½” cubes
  • 2 cups red beets chopped into ½” cubes
  • 1 cup chopped parsnips into ½” cubes
  • 20 ounces spring green mix or greens of choice
  • 4-6 oz. fresh goat cheese
  • FOR THE MAPLE ORANGE  DRESSING:
  • 2 teaspoons orange zest
  • 2/3 cup fresh orange juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt

Steps

  1. FOR THE WALNUTS:
  • Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the walnuts and maple syrup and toss gently to combine. Spread the walnuts in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed walnuts onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
  1. FOR THE SALAD:
  • Preheat the oven to 400 degrees F.
  • Peel the butternut squash and dice it into ½” cubes (you can also find this pre-cubed in most stores)
  • Lay the butternut squash on a baking sheet and drizzle enough olive oil over the pieces to coat them well.
  • Sprinkle the butternut squash with salt.
  • Peel the parsnips and dice it into ½” cubes
  • Lay the parsnips on a baking sheet and drizzle enough olive oil over the pieces to coat them well.
  • Sprinkle the parsnips with salt.
  • Peel and chop the beets and lay the pieces on a large piece of foil. Fold the foil, completely covering the beets, creating a foil packet. Place this packet on the baking sheet next to the butternut squash and parsnips.
  • Place the baking sheet in the oven and roast the vegetables for 50 minutes, or until the butternut squash and parsnips are browned and crispy. Remove from the oven and allow the vegetables to cool.
  1. FOR THE DRESSING:
  • In a small bowl, whisk together the ingredients for the dressing.
  • Set aside until serving
  1. ASSEMBLY:
  • In a large serving bowl, add all of the salad ingredients (including the roasted vegetables). Toss in the desired amount of Maple-Orange Dressing, sprinkle with crumbled goat cheese and walnuts and serve!