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Warm Squash Salad with Maple Yogurt Dressing

A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings

    Ingredients


  • 2 lb winter squash (We like delicata squash but you can use butternut squash or acorn squash.)

  • 1 dash sea salt (to taste)

  • 6 T extra virgin olive oil (divided)

  • 1 shallot

  • 3 T apple cider vinegar

  • 1 1/2 T maple syrup

  • 3/4 c Stonyfield Organic Low Fat Plain Yogurt

  • 10 oz of mixed greens

  • 1/4 c crumbled blue cheese

  • 1 c roasted walnuts
Nutrition

Calories: 360, Calories from Fat: 240, Total Fat: 27g, Saturated Fat: 4g, Cholesterol: 5mg, Sodium: 105mg, Total Carbohydrate: 27g, Dietary Fiber: 5g, Sugars: 7g, Protein: 7g, Vitamin A: 35%, Vitamin C: 30%, Calcium: 15%, Iron: 10%

Preparation

Step 1

Pre-heat oven to 425°. Cut squash lengthwise and scoop out the seeds. Place squash cut side down on cutting board and use a knife to cut peel away from squash. Cut squash in 3/4 inch thick slices. Arrange on baking dish, brush with 2 tablespoons of olive oil and season with sea salt. Roast in oven for 30 minutes, until tender and golden brown.

Step 2

In a small skillet over medium heat, add 1 tablespoon olive oil. Cook shallots until golden brown.

Step 3

In medium mixing bowl, whisk the remaining olive oil (3 tablespoons) with apple cider, maple syrup and yogurt. Whisking until well blended. Add salt and pepper to taste.

Step 4

Place greens in a salad bowl or on a serving platter. Drizzle with salad dressing and lightly toss, reserving 2-3 tablespoons of dressing. Arrange blue cheese, walnuts, and squash on top of salad greens. Dress the top of salad with remaining dressing.