Buttermilk Blue Harvest Salad
This vibrant fall-inspired harvest salad features roasted butternut squash, crisp apples, blue cheese, and candied pecans, all tossed in a tangy maple vinaigrette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rothcheese.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1 butternut squash, cubed (or 1 container of pre-cubed)
- 1 container mixed greens
- 1 apple, thinly sliced
- 1/3 cup candied pecans
- 1/3 cup Roth Buttermilk Blue Cheese Crumbles
- 1/4 cup dried cranberries
- 1/2 tsp cinnamon
- Olive oil, salt, and pepper to taste
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- 1 garlic clove, minced
- Salt
- pepper
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