Autumn Daring Salad

The flavors of fall come together in this bright, hearty salad that’s complete with melt-in-your-mouth butternut squash, crunchy pumpkin seeds, zippy apple cider vinaigrette and, of course, Daring Pieces. This dish truly transports you to crisp autumn days, setting a new standard for salads everywhere.


25 minCook

5 minPrep


  • 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)


  • 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

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.

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.

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.

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.

Other things to try with DARING.

Get FREE Daring