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Salad of Griddled Squash, Apples, Wild Greens, & Toasted Walnuts

Ingredients

 1 small acorn or delicate squash, seeded, peeled and diced
 1 medium or 2 small apples, cored, peeled and diced
 2 tbsp sunflower oil
 Salt to taste
 ½ tsp dried chopped sage
 68 cups mixed wild greens
 ¼ cup Maple Dressing (see below)
 ¼ cup dried cranberries
 ¼ cup toasted, chopped walnuts
Maple Dressing
 ¼ cup maple vinegar (may be substituted with apple cider vinegar)
 ⅓ cup cup sunflower oil
 2 tbsp maple syrup, or more to taste
 1 Generous pinch of powdered mustard OR 1 tsp. Dijon mustard
 Salt to taste
1

Toss the squash and apple pieces with oil. Season with salt and dried sage. Heat a skillet over medium-high heat and sauté squash and apples until tender and slightly browned.

2

Toss the greens and cranberries with the dressing and arrange on a serving platter or individual serving plates. Arrange the squash and apple over the greens and drizzle with a little more dressing as desired, and scatter the walnuts over all.

Maple Dressing
3

Put all of the ingredients into a small jar and shake vigorously. Season to taste with salt.

Nutrition Facts

0 servings

Serving size