Ingredients:

  • ¼ cup Extra Virgin Olive Oil (high quality)
  • 3 tablespoons Balsamic Vinegar (aged or good quality)
  • 1 tablespoon Pure Maple Syrup (Grade A or B)
  • 1 teaspoon Dijon Mustard (smooth)
  • ½ teaspoon Kosher Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)
  • 6 ounces Mixed Baby Leaf Greens (e.g., Spring Mix, Baby Spinach, or Arugula), pre-washed
  • 1 cup Pre-Cooked/Roasted Butternut Squash, cooled and cut into ½-inch cubes
  • ¼ cup Dried Cranberries (Craisons)
  • ¼ cup Candied Pecans (or store-bought glazed walnuts)
  • ⅓ cup Crumbled Blue Cheese (e.g., Gorgonzola or Stilton)

Instructions:

  1. In a small bowl, combine the balsamic vinegar, maple syrup, and Dijon mustard. Whisk until well combined. Slowly drizzle in the olive oil while whisking constantly. Continue until the dressing emulsifies and thickens slightly.
  2. Season the vinaigrette generously with kosher salt and black pepper. Taste and adjust seasoning. Set aside.
  3. Ensure all nuts, cranberries, and blue cheese are measured. If the butternut squash is not already cubed, quickly chop it into manageable, bite-sized pieces.
  4. Place the pre-washed mixed greens into a large mixing bowl. Add approximately 80% of the cubed squash, dried cranberries, and candied pecans to the greens. Add about 80% of the crumbled blue cheese to the bowl.
  5. Just before serving, drizzle about two-thirds of the vinaigrette over the salad components. Gently toss the salad until the greens are lightly coated. Do not over-toss, or the blue cheese will turn the dressing muddy.
  6. Transfer the salad to a clean serving platter or individual bowls. Garnish the top with the reserved squash pieces, cranberries, pecans, and blue cheese crumbles. Drizzle any remaining dressing (if desired) and serve immediately.