Butternut Squash & Corn Salad with Maple Dijon Vinaigrette

Name: Butternut Squash & Corn Salad with Maple Dijon Vinaigrette
Yield: 4 servings
Ingredients: 2 cups butternut squash (cut into 1 inch cubes); 1.5 cups corn kernels (Fresh, frozen or canned); 2 cups arugula (fresh); 1 cups cherry tomatoes (sliced); 1 cups pomegranate arils; 0.5 cups feta (crumbled); olive oil (for tossing squash); 2 tablespoons apple cider vinegar; 2 tablespoons maple syrup; 1 teaspoons Dijon mustard; 0.5 teaspoons salt; 0.5 teaspoons black pepper (ground)

A mix of fall produce and the last of the summer produce for a perfect seasonal transition!

Yield4 servings

Ingredients

Directions

1
Preheat oven to 425 F. Place butternut squash on a sheet pan and toss with a small amount of olive oil just enough to lightly coat the squash and season with salt and pepper.
2
Bake in oven for 12-15 minutes until the squash becomes tender.
3
Remove from the oven, let cool then add to a large salad bowl with the remaining ingredients.
4
Add all ingredients to a small mason jar, close tightly and shake well to combine.
5
Pour over salad and toss well.

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Butternut Squash & Corn Salad with Maple Dijon Vinaigrette

Ingredients

Directions

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