Roasted Butternut Squash Salad with Maple Apple Cider Vinaigrette

Servings 6
Prep Time


  • 1/4 cup maple syrup divided, plus...
  • 2 tablespoons maple syrup
  • 1-1/2 teaspoons Lunds and Byerlys Apple Pie Spice divided
  • 1/4 cup apple cider vinegar
  • 1/2 cup grapeseed oil
  • salt and pepper to taste
  • 1/2 cup dried cranberries
  • 3 cups one inch cubes butternut squash
  • 2 tablespoons olive oil
  • 2 (5 ounce) packages mache blend or mixed baby lettuces
  • 6 slices bacon cooked, drained, crumbled
  • 1/3 cup thinly sliced red onion
  • 1/3 cup roasted salted pepitas


  1. In mixing bowl whisk together 2 tablespoons maple syrup, 1 teaspoon pie spice and cider vinegar. Slowly whisk in grapeseed oil and season with salt and pepper. (Can be made two days in advance, covered and refrigerated.)
  2. In small dish microwave ¼ cup maple syrup on high for 30 seconds; stir in cranberries, cover with plastic wrap; allow to sit for at least 30 minutes or overnight.
  3. Preheat oven to 475F. In large mixing bowl combine olive oil and remaining ½ teaspoon pie spice. Add butternut squash cubes; toss to coat. Line a heavy duty rimmed baking sheet with parchment paper. Arrange squash in single layer; season with salt and pepper. Roast 15 minutes; turn squash over; roast until tender (5-7 minutes longer). Cool to room temperature (can be made day ahead, covered and refrigerated. Bring to room temperature before assembling salad.).
  4. In large mixing bowl toss greens with three-fourths of vinaigrette. Divide onto 6 serving plates. Arrange squash, bacon, red onion and pepitas over greens.
  5. Drizzle with remaining vinaigrette.