- 1 medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- Sea salt
- 1/4 teaspoon black pepper
- ½ teaspoon ground chili or red pepper flakes
- 1/2 red onion, sliced paper thin
- 1 tablespoon lemon juice
- 2 medium Granny Smith, or other tart green apples, sliced 1/4-inch thick
- 4 cups sturdy greens, such as arugula, baby kale, or spinach
- 1/3 cup raw, hulled pumpkin seeds
- 2 ounces Pecorino cheese, shaved
- 2 tablespoons minced red onion
- Zest of 1 lemon plus 2 tablespoons juice
- Sea salt
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- 6 tablespoons olive oil
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Preheat oven to 425 degrees F. Line a large baking sheet with parchment.
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Toss squash cubes with olive oil, maple syrup, and sprinkle all over with 1/2 teaspoon sea salt, pepper, and ground chili. Arrange on baking sheet. Roast 20 minutes, toss, and continue roasting until the edges of the squash crisp up and are just turning golden, 10 - 15 minutes more.
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Meanwhile, toss the red onions with lemon juice and a big pinch sea salt, and set aside.
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To make the dressing, toss the minced red onions with lemon juice, a pinch of sea salt, and Dijon, and set aside 5 minutes. Whisk in the maple syrup and then slowly add the olive oil, whisking until mixture is emulsified.
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To toast the pumpkin seeds, set a small skillet over medium heat. Add a drizzle of olive oil and the pumpkin seeds. Toast 1 - 2 minutes, stirring all the while. Remove from heat as soon as the first seeds start to pop. Toss with sea salt and ground chili.
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To assemble the salad, toss the apples and greens with a drizzle of vinaigrette. Taste as you go and add sea salt as needed. Arrange greens and apples on a platter, layer with butternut squash cubes and shaved cheese. Top with pumpkin seeds, more dressing, and lots of black pepper. Serve right away.