Maple Roasted Squash and Pecan Salad

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¼ cup  pecans, chopped and toasted
3½ to 4 lb.  butternut squash, peeled, seeded and cut into 1½-inch chunks
5 tablepoons olive oil, divided
6 cloves garlic, unpeeled
¼ teaspoon red pepper flakes
coarse salt and black pepper
2 tablespoons + 1 teaspoon pure maple syrup, divided
3 tablespoons fresh lime juice
1 tablespoon dijon mustard
1½ lbs  salad greens with arugala
4 ounces crumbled goat cheese

Preheat oven to 450°F.

On a large, rimmed baking sheet, toss squash with 2 tablespoons oil, the garlic, red pepper, salt and black pepper. Roast, tossing occasionally, until squash is tender, 25 to 30 minutes.

Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.

Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.

Add salad greens and squash to dressing and toss to combine. Serve salad sprinkled with toasted pecans and crumbled goat cheese.


Recipe courtesy of Recipe Girl. Adapted from Martha Stewart.


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