This is another re-creation of a salad I had in a restaurant- the Foundry Grill at Sundance. I loved it so much I just had to figure out how to make it! With roasted butternut squash, toasted pumpkin seeds, bleu cheese, and craisins it is a perfectly autumn-y salad but very rich. Make sure to use arugula or other bitter greens as the dressing which is very sweet needs a balance
Foundry Grill’s Autumn Salad
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- Arugula and frisee or other greens (the more bitter the better) or spinach
- ⅓ lb bleu cheese
- ½ c toasted pumpkin seeds (not in shell)
- roasted butternut squash
- Craisins
Dressing
- ¼ c pure maple syrup
- ½ c balsamic vinegar
- 2 t Dijon
- Salt and pepper to taste
- 1 c light tasting olive oil
Instructions
- Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan toss in olive oil, salt and pepper. Roast the squash for 20-45 minutes, turning once, until tender.
- On medium-high heat toast the pumpkin seeds until they brown and puff out a little. Beware they like to pop out at you! Allow squash and seeds to cool before adding to the rest of the ingredients.
- Mix dressing ingredients then toss with salad just before serving.
Notes
Do not use Costco’s pre-chopped butternut squash as the cubes are too big and they get mushy during roasting.
Leave a Reply