Roasted Butternut Squash Salad with Hazy Little Thing Maple Vinaigrette
3-4 servings
10 Minutes
None
Easy
This wintery salad steals the show with rich butternut squash, shaved prosciutto, walnuts, and a too-good maple vinaigrette starring Hazy Little Thing IPA.
Serves – 3-4
INGREDIENTS
Roasted Butternut Squash
- 1 each – Butternut Squash
- 2 Tbsp – Canola Oil
- 2 tsp – Kosher Salt
- ¼ cup – Honey
Hazy Little Thing Maple Vinaigrette
- 1 Tbsp – Maple Syrup
- 1Tbsp – Hazy Little Thing IPA
- 1 Tbsp – Champagne or White Wine Vinegar
- 1 tsp – Lemon Juice
- ¼ tsp – Kosher Salt
- Pinch – Ground Black Pepper
- ¼ cup – Canola Oil
Salad
- 5 oz. wt. – Spring Mix
- 4 oz. wt. – Shaved Prosciutto
- ¼ cup – Chopped Walnuts
- 4 oz. wt. – Crumbled Goat Cheese
INSTRUCTIONS
STEP 1
For the roasted butternut squash: Preheat the oven to 400°F. Peel, remove seeds, and dice the butternut squash into large bite-sized pieces. Combine the diced butternut squash, canola oil, and salt in a mixing bowl and stir until all the ingredients are evenly incorporated. Spread the squash in an even layer onto a baking pan and roast for 15-20 minutes, or until it is cooked through. Place back into the mixing bowl and toss with honey. Chill until ready to prepare the salad.
STEP 2
To make the Hazy Little Thing Vinaigrette: Combine all ingredients in a small mixing bowl and whisk to combine thoroughly. The vinaigrette will separate, so whisk it again before dressing the greens to emulsify.
STEP 3
Toast the walnuts: Preheat oven to 350°F. Lay chopped walnuts onto a baking sheet—place in the oven for 3 minutes or until the walnuts are fragrant. Remove from the oven and allow to cool to room temperature.
STEP 4
To build the salad: Toss the spring mix with the Hazy Little Maple Vinaigrette and season with a pinch of salt and pepper. Place it into your serving bowl or platter. Toss with roasted butternut squash and chopped walnuts. Arrange the prosciutto by cutting it in half and layering it over the top of the salad. Optional: Top with Goat Cheese.
