Roasted Butternut Squash Over Butter Lettuce with Maple Balsamic Dressing

A beautiful way to highlight the fall Harvest with our artisan lettuces mixed with roasted butternut squash, apples and cranberries dressed with Maple-Balsamic dressing.

 Serves 4-6

1 Fresh Express Harvest Original 2 pack

1- 1 1/2 lb. butternut squash, peeled seeded,cut into ~3/4 inch cubes

2 Tbsp. olive oil

1 Tbsp. maple syrup

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup dried cranberries

1 crisp apple like Jazz or Fuji, cored and chopped

optional add-ins: 1/4 cup toasted pecans, walnuts or roasted sunflower kernels

Maple-Balsamic Dressing

2 T. Balsamic vinegar

2 tsp. red wine vinegar

6 T. olive oil

2 T. pure maple syrup

1/4 t. Dijon mustard

1/2 tsp. salt

fresh ground pepper to taste

Whisk all ingredients until well blended.

Preheat the oven to 400 degrees F.

 

Place the butternut squash on a sheet pan. Add olive oil, the maple syrup, salt and pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Let cool. Prepare Maple-Balsamic dressing.

Tear lettuce into large bowl and add cranberries, apples, roasted squash and nuts,  then toss with some of the Maple-Balsamic dressing.  Divide onto plates and serve.