Butternut Squash Salad with Brown Butter Vinaigrette
Roasted butternut squash and beets star in this winter salad dressed with a warm brown butter vinaigrette.
Ingredients
- 6 oz mixed greens
- 4 oz roasted beets, peeled and diced
- 4 oz roasted butternut squash, diced
- 4 oz apple, diced
- 3 oz goat cheese
- 2 oz pumpkin seeds, toasted
- 4 oz Brown butter vinaigrette
Brown Butter Vinaigrette
- ¼ lb unsalted butter
- 2 oz Dijon mustard
- 2 oz apple cider vinegar
- 4 oz canola oil
- 2 oz white sugar
Instructions
- Make the vinaigrette. Heat the butter in a small pot over medium heat until water evaporates and solids begin to brown. Remove from heat. Whisk in sugar, mustard, vinegar, and canola oil. Season with salt and pepper.
- Assemble the salad. Toss the greens, squash, and apple in a bowl with the vinaigrette. Season with salt and pepper. Transfer to plates and top with the beets, goat cheese and pumpkin seeds. Serve immediately.