By Ruth Chipps, MS, RDN, CD, Communications Dir. for Jackson In Action
Recipe and Photo: Ruth Chipps
Butternut squash salad with maple dijon dressing
1 medium-sized butternut squash (peeled and cubed)
2 Tbsp. olive oil
salt + black pepper
1 Tbsp. butter
1/4 cup pecans
2 Tbsp. brown sugar
2 cups baby spinach or arugula (chopped) 1/2 c sliced apples (Granny Smith or other)
1/4 cup dried cranberries
2 Tbsp. feta cheese
For the Maple Dijon Dressing:
1 Tbsp. dijon mustard
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
2 Tbsp olive oil or other
Salt and pepper to taste
Method:
Preheat oven to 400 degrees and position a rack in the center of the oven.
Toss butternut squash cubes in 1 1/2 Tbsp. olive oil and 1/8 tsp salt and 1/4 tsp pepper. Roast for 15-20 minutes or until just tender.
While roasting, prepare pecans by heating an 11-inch skillet over medium heat. Once hot, add butter, brown sugar and pecans. Toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.
Transfer to a plate to cool, spreading to make sure they don’t stick together.
Chop or loosely tear greens and add to a serving bowl along with the apples, cranberries and feta. Once butternut squash is done, toss it right into the bowl along with the pecans.
Lastly, prepare the dressing by combining ingredients. Pour over salad and serve.
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes & videos and is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.Lahmayer.com