25 minCook
  • 1 pouch Daring Original Pieces, frozen
  • 3 cups butternut squash, peeled and cubed ¾” thick
  • 1 tbsp plus 1 tsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 apple, thinly sliced
  • Pumpkin seeds, for garnish (optional)

Apple Cider Vinaigrette:

  • ¼ cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 ½ tsp maple syrup
  • ½ tsp finely chopped fresh thyme
  • ¼ tsp salt
  • ¼ tsp black pepper
Autumn Daring Salad

Step 1

Preheat oven to 400ºF and line a sheet pan with parchment paper. Add the butternut squash to a mixing bowl and drizzle with 1 tbsp olive oil. Sprinkle with ½ tsp salt and ¼ tsp black pepper and toss to combine. Arrange the squash on the prepared baking sheet in one even layer, and bake for 18-20 minutes flipping halfway through, or until golden brown and completely tender. Remove from the oven and allow to cool.

Autumn Daring Salad Step 1

Step 2

While the squash bakes, place a large skillet over medium-high heat. When hot, add 1 tsp olive oil and swirl to coat. Arrange the Daring Original Pieces in one even layer, and sear for 5-6 minutes on each side, or until cooked through and golden brown. Remove to a clean plate and allow to cool.

Autumn Daring Salad Step 2

Step 3

To prepare the vinaigrette, whisk together ¼ cup olive oil, apple cider vinegar, dijon mustard, maple syrup, thyme, ¼ tsp salt ¼ tsp black pepper in a medium bowl until completely combined — 20-30 seconds.

Autumn Daring Salad Step 3

Step 4

To serve, add the arugula, seared daring, roasted butternut squash, and apples to a large mixing bowl. Drizzle just enough vinaigrette over to moisten the salad, and use tongs to toss together. Serve in large bowls and garnish with pumpkin seeds, if using.

Autumn Daring Salad Step 4