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. Warm Squash Salad with Maple Yogurt Dressing Go to recipes By Stonyfield Vegetarian American Side Dishes Gluten Free Salads Spring EasterA 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: 45 minutes Level: Easy Prep: 15 minutes Cook: 30 minutes Yields: 6 Servings Print RecipeIngredients2 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 shallot3 T apple cider vinegar1 1/2 T maple syrup3/4 c Stonyfield Organic Low Fat Plain Yogurt10 oz of mixed greens1/4 c crumbled blue cheese1 c roasted walnutsdirectionsStep 1Pre-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 2In a small skillet over medium heat, add 1 tablespoon olive oil. Cook shallots until golden brown.Step 3In 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 4Place 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.