Butternut Squash and Cranberry Salad with Maple Chipotle Vinaigrette

At Loveleaf Co., I'm on a mission to prove that veggies have their rightful place on the table all year long (all day err day). So instead of abandoning salads as soon as it's September, I like to add seasonal vegetables and flavors to my greens. This butternut squash and cranberry salad with maple chipotle dressing is the perfect salad for fall. Sweet, spicy and comforting, it can even be served slightly warm -  just allow the roasted butternut squash to slightly wilt the baby spinach before serving. Add some roasted pork tenderloin and enjoy a holiday-worthy meal on a weeknight.

 Butternut Squash and Cranberry Salad with Maple Chipotle Vinaigrette | Vegan, gluten-free, and paleo. | Loveleaf Co.

Butternut Squash and Cranberry Salad with Maple Chipotle Vinaigrette

INGREDIENTS

THE SALAD

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch diced
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped red onion
  • 4 large handfuls baby spinach
  • 1/4 cup pepitas
  • 1/4 cup dried cranberries

MAPLE CHIPOTLE VINAIGRETTE

  • 1/4 cup fresh orange juice
  • 2 tablespoons maple syrup, dark amber or Grade B
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil

INSTRUCTIONS

MAKE THE BUTTERNUT SQUASH + PUMPKIN SEEDS

  1. Preheat the oven to 400 degrees F.
  2. Spread the peeled and cubed butternut squash onto a rimmed baking sheet, drizzle with tablespoon of olive oil, season with salt and pepper and roast for 20-25 minutes, flipping once halfway through.
  3. Remove and allow to slightly cool.
  4. Lower the oven temperature to 350 degrees F. On a clean, dry baking sheet roast the pumpkin seeds for 5-10 minutes until slightly golden and fragrant. Check frequently as seeds burn easily. Allow to cool.

MAKE THE DRESSING

  1. Whisk orange juice, maple syrup, apple cider vinegar, chipotle and salt until smooth. While whisking, slowly drizzle in oil until emulsified.
  2. In a large bowl, mix together the squash, cranberries, pumpkin seeds and spinach. Add the dressing and toss gently to combine.