I enjoy the combination of roasted and fresh veggies in a salad. The fruits add a dimension of sweetness, crunch, and more flavor to savor. This apple cider vinaigrette complements the salad components perfectly. If you have leftover grilled chicken, you can add it in to pump up the protein and turn this salad into a hearty meal. For a dairy option, try grated feta cheese. We couldn’t get enough of it!
The dressing can be made a few days in advance and refrigerated. Butternut squash can be baked one to two days before.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger