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Roasted Butternut Squash and Apple Salad

October 19, 2009

Fall is here in full force- there isn’t a chill in the air, it’s more like a blast of cold air today.  I made this salad last week when it was much

roasted butternut squash and apple salad

roasted butternut squash and apple salad

warmer than today, but there was still a slight chill, which was enough to get me in the mood for Fall produce.  It’s a fairly quick salad to make- throw the butternut squash in the oven, then prep the rest of the ingredients while it roasts.  I served this with one of the farmer’s market’s great rotisserie chickens for a really fast meal.  Plus, this makes great leftovers!  This recipe from Bon Appetit makes 4 large serving salads.

Ingredients:

For the dressing:

2 T balsamic vinegar

2 T fresh lemon juice

4-6 T extra-virgin olive oil

For the salad:

1/8 c balsamic vinegar

2 t brown sugar

2 lb butternut squash, peeled and cut into 1″ dice

1 bag salad greens, such as arugula

1 Fuji, Gala or Pink Lady apple, unpeeled and sliced into 1/4″ slices

1 c blue cheese, crumbled

1/2 c dried cranberries

Directions:

For the dressing: whisk vinegar and lemon juice together in a small bowl.  Gradually drizzle oil into mixture and whisk to combine.  Season with salt and pepper and set aside.

For the salad: preheat oven to 400 degrees.  Mix together vinegar and sugar to dissolve sugar.  Scatter butternut squash cubes on a baking sheet sprayed with non-stick spray.  Bake squash for 10 minutes.  Remove from oven, then drizzle brown sugar glaze over squash.  Toss to coat the squash, then bake for another 10 minutes, then mix squash around again to coat in the glaze on the pan.  Bake for another 10 minutes, or until squash is tender when pierced with a knife.

Meanwhile, arrange greens, apples, cranberries and cheese on plates.  When squash is done, place atop the salads and drizzle with the dressing.

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