Maple Bourbon Roasted Butternut Squash and Sage Salad

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon bourbon
• 1 teaspoon fresh sage, chopped
• Salt and freshly ground black pepper, to taste
• 4 cups mixed baby greens (arugula, spinach, and radicchio)
• 1/2 cup toasted pecans
• 1/3 cup crumbled goat cheese
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together olive oil, maple syrup, bourbon, chopped sage, salt, and pepper.
3. Toss the butternut squash cubes in the maple bourbon mixture until evenly coated.
4. Spread the squash in a single layer on the baking sheet and roast for 30–35 minutes, turning halfway through, until tender and caramelized.
5. Meanwhile, prepare the dressing by whisking apple cider vinegar, Dijon mustard, and olive oil in a small bowl.
6. In a large salad bowl, combine mixed greens, toasted pecans, and goat cheese.
7. Add the warm roasted squash to the greens, drizzle with the dressing, and toss gently to combine.
8. Serve the salad warm or at room temperature for a festive fall lunch.