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  • Writer's pictureFarm Share to Table

Roasted Squash, Mushrooms, and Leek salad with Orange Maple Mint Vinaigrette

The various forms of umami in squash, mushrooms, and leeks in this dish warm the soul as the chill of autumn sets in, and the sweet orange and bright mint lift the spirit. Serve as a first course for a special meal, or add rotisserie chicken for a delicious easy lunch.

Makes four servings.


1 cup butternut squash, cut into 1" cubes

1 package mushrooms, sliced

1 leek, white parts only, chopped

1 package spinach and arugula mix, rinsed and completely dried

2 tbsp melted butter

olive oil

kosher salt

1/2 cup Orange Maple Mint Vinaigrette


Preheat oven to 425. Line two large sheet pans with parchment paper. Spread mushrooms over one half of the pan and leeks over the other. Drizzle both sides with olive oil, sprinkle with salt, and toss, keeping vegetables separated. In a separate sheet pan, toss squash in butter.

Roast both pans until soft and toasted, checking each vegetable for doneness every 5 minutes after the first 20 minutes. You may need to remove the mushrooms and leeks from the oven before the squash.

Toss leeks, mushrooms, and greens and divide them among four plates. Top with squash and drizzle with dressing to taste. Serve with additional dressing on the side.


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