Warm Butternut Salad with Maple Rosemary Vinaigrette

After visiting a restaurant for a little date night and having a salad topped with squash I decided I would try to recreate it at home! First of all, I’m addicted to butternut squash which is perfect because it’s in season! Most of the time when you cook at home you are more likely to use higher quality ingredients. I used all organic ingredients and got everything local that I could. This salad took all of 25 minute to put together! Quick easy and super healthy! In my opinion the vinaigrette is one of the most delicious I’ve ever made at home and think mine turned out better than the resultants! It is so flavorful and the rosemary isn’t overbearing. This is a must try and will leave your guests impressed!

fullsizeoutput_ef9VinaigretteĀ Ingredients

2 1/2 Tbsp fresh rosemary

4 Tbsp spicy brown mustard

1 clove garlic

2/3 cup olive oil

5 Tbsp Grade A Maple Syrup

dash of salt and pepper to taste

5 Tbsp Apple Cider Vinegar

Put everything in a blender. I used our ninja and then you blend until incorporated. You should have enough to save some for another night. I Absolutely love this vinaigrette so much that I’m going to use it for marinating salmon and chicken. It is one of my favorites by far! I tossed with some spinach, Broccoli slaw, and kale.

Salad Ingredients



Broccoli slaw

Butternut squash ( cut into cubes and roast at 425 degrees and season with turmeric, cayenne, salt, pepper, olive oil)

goat cheese

dried cranberries

Bacon ( I used local smoked bacon)

Grilled Chicken (grill for 8-10 minutes on each side. Throw on the grill when you put your squash in the oven)

fullsizeoutput_ef7You could also throw in some walnuts or pumpkin seeds for some added crunch.

Let me know what you think?

Enjoy and nourish yourself happy!


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