Fresh greens, spicy red onions, crunchy walnuts, chewy sweet raisins and cranberries, salty Parmesan, and roasted Acorn squash come together with a tangy sweet maple vinaigrette in this winter squash salad.
2-3cupsroasted acorn or butternut squash cut into ½-inch pieces
5ouncesspring mixarugula, or spinach about 6-8 cups worth
¼cupvery thinly sliced red onions
½cuptoasted walnut halves
3tablespoonsraisins
3tablespoonsdried cranberries
¼cupshaved or shredded fresh Parmesan
Maple Vinaigrette Ingredients
3tablespoonswhite balsamic vinegar
2tablespoonsmaple syrup
2tablespoonsolive oil
¼teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
Roast the squash and set it aside to cool. Toast the walnuts in a skillet over medium heat for about 2 minutes, until fragrant. Set the nuts aside to cool. When the squash has cooled, cut it into bite-size pieces.
In a large bowl or on a platter, layer the spring mix, roasted squash, onions, walnuts, raisins, cranberries, and Parmesan.
Combine the vinegar, maple syrup, oil, salt, and pepper in a small jar. Close tightly with a lid and shake well to mix.
Drizzle the salad with the dressing and toss well to coat. Serve immediately.