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Butternut Squash Salad

A gorgeous, colorful salad offering just the right medley of taste and texture with roasted butternut squash, tart pomegranate seeds, and tangy goat cheese, with a creamy maple Dijon dressing.

  • Cuisine type: Mediterranean
  • Difficulty: easy
  • Budget: $$$$$
  • Butternut Squash Salad

Ingredients

  • - 6 tbsp. Maille Extra Virgin Olive Oil
  • - 1 tbsp. PLUS 1 cup Maille Mustard with Honey and Balsamic Vinegar or Honey Dijon
  • - 2 tsp. chopped fresh rosemary leaves
  • -1 small shallot, finely chopped
  • - 1 tsp. freshly grated ginger
  • - ½ tsp. crushed red pepper flakes
  • - 1 small butternut squash, peeled, seeded and thinly sliced to about ⅛ inch thick
  • - 16 phyllo dough sheets, thawed according to package directions
  • - 8 oz. creamy feta cheese, crumbled
  • - ¼ cup unsalted butter, melted
  • - 2 tbsp. Maille Balsamic Vinegar
  • - 1 tsp. firmly packed brown sugar
Prep Time:
15 minutes
Cooking Time:
30 minutes
Course:
Lunch
Occasion:
christmas
Serves:
4 people

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