Maple-roasted squash & mesclun salad

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15 min


4 servings

* PLUS Roasting Time: 20 minutes


  • 500 g peeled squash
  • 1 small red onion
  • 3 tbsp maple syrup
  • 4 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp salt
  • 1/4 cup balsamic vinegar
  • 1 garlic clove , minced
  • 1 pinch salt and pepper
  • 8 cups mesclun green


  • Preheat oven to 450F (230C). Line a baking sheet with foil, then spray with oil. If squash pieces are long and wide, chop into smaller chunks. If using a whole squash, make a small slit in skin with a knife. Microwave, uncovered, on high until skin can be easily pierced with a knife, 2 to 4 minutes. When cool enough to handle, cut off skin and cut into 1/2-inch (1-cm) pieces. Meanwhile, thickly slice onion and separate into rings. In a medium bowl, stir 2 tbsp (30 mL) maple syrup with 1 tbsp (15 mL) oil, rosemary and salt. Add squash and onion. Toss to evenly coat. Spread out on prepared baking sheet. Scrape maple mixture from bottom of bowl evenly over squash.
  • Roast, uncovered, in centre of oven until squash is tender and edges are brown, 20 to 25 minutes. For a rich, golden glaze, don’t turn squash over or stir during roasting. Meanwhile, in a small bowl, whisk remaining tbsp (15 mL) maple syrup with vinegar, garlic, salt and pepper. Slowly whisk in remaining 3 tbsp (45 mL) oil until evenly mixed. Arrange greens on salad plates. When squash is tender, scatter over greens, then drizzle with dressing. Serve immediately.

Nutrition (per serving)

  • Calories
  • 246,
  • Protein
  • 2.2 g,
  • Carbohydrates
  • 31.9 g,
  • Fat
  • 13.8 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 304 mg.

Gorgeous chunks of warm glazed squash and roasted red onion over bright greens drizzled with a simple vinaigrette set the stage for a swanky, satisfying harvest dinner.