Roasted Butternut Squash Salad with Cider Vinaigrette

Step 1

Preheat the oven to 400F and set a baking sheet aside. If you are making the Roasted Rosemary Pecans, do this now.

Step 2

Add the butternut squash, shallot and rosemary to the baking sheet. Season generously with salt and pepper, then drizzle with olive oil. Toss well, then bake in the top rack of the oven for 30 minutes, flipping halfway.

Step 3

In a small jar, combine the oil, vinegar, maple syrup, mustard, garlic, pepper (to taste), and salt. Close the jar and shake vigorously until the dressing is emulsified; set aside.

Step 4

Add the mixed greens and arugula to the bottom of a large bowl and toss until evenly combined. Top the greens with the roasted squash, chickpeas, pecans, feta, and half of the prepared dressing. Toss gently until all ingredients are evenly distributed.

Step 5

Top with extra dressing as desired and serve immediately, or place the salad in the fridge for 15 minutes to serve chilled. Leftovers will keep in the refrigerator for up to 2 days.