Quick & Easy Butternut Squash Salad

Perfect for the holiday season when you need something fresh & speedy!  This cooking technique for butternut squash is revolutionary: crispy and delicious and cooked in minutes.  All you need is a vegetable peeler!  

Serves 4

1/2 butternut squash (approx.) 
4 packed handfuls of soft mixed greens (1 300g box) 
1 honeycrisp apple, diced OR 1 cup pomegranate seeds 
3 oz. feta cheese or goats cheese 
1/4 cup chopped pecans 
Olive Oil & Salt, as needed 

Vinaigrette: 
1 tbsp. maple syrup 
pinch each of allspice, cloves & cinnamon (optional)
1 tbsp. Dijon mustard 
2 tbsp. apple cider vinegar 
6 tbsp. olive oil 

1. Make vinaigrette (up to 3 days ahead of time): whisk together well the maple syrup, spices (if using), Dijon mustard, vinegar and a pinch of salt. 
2. Slowly whisk in the olive oil.  Store in a jar and give it a good shake before using.  
3. For the squash: preheat a large frying pan over medium heat.  
4. Peel the entire outside of the squash, ideally with a "Y" peeler.  Continue to peel in sections of the 'neck' of the squash to make 'squash ribbons'.   You'll use about 1/2 of a medium-sized squash: save the bottom part with the seeds for another use.  
5. Add a drizzle of olive oil to the pan, followed by about 1/2 of the squash to form a single layer.  Allow to cook, undisturbed so that it crisps, about 2 minutes.   Season lightly with salt.  Toss gently and cook for 1 more minute.  Remove to a plate and cook your second (or third) batch.  
6. Create salad:  place greens in the bottom of a wide salad bowl.  Lightly toss with vinaigrette (you may not need it all.  Top with apple, feta, pecans and warm butternut squash ribbons.  Enjoy!