Butternut Squash and Apple Salad

10
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #39882

December 10, 2022



"Recipe source: Bon Appetit (December 2008)"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (457.3 g)
  • Calories 1490.1
  • Total Fat - 159.9 g
  • Saturated Fat - 97 g
  • Cholesterol - 402.8 mg
  • Sodium - 1505.5 mg
  • Total Carbohydrate - 12 g
  • Dietary Fiber - 7 g
  • Sugars - 4.1 g
  • Protein - 10.4 g
  • Calcium - 358.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 16.4 mg
  • Thiamin - 0.2 mg

Step 1

To make dressing whisk together first 2 ingredients in a cup or bowl and then gradually whisk in the oil; season with salt and pepper.

Step 2

To make the salad: preheat oven to 400 degrees F. Brush 2 rimmed baking sheets with oil and then spray then with the cooking spray. In a small bowl whisk together vinegar and sugar and set aside.

Step 3

Cut squash halves crosswise into 1/4 inch thick slices and then arrange them on the baking sheets; brush with oil and sprinkle with kosher salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture; turn squash over and brush with mixture and roast for another 5 minutes. Roast for another 15 minutes or until squash is tender when pieced with knife. Cool on the baking sheets ****This can be done 4 hours ahead of time and let stand at room temperature.

Step 4

On 10 plates arrange 5-6 endive leaves and then place the squash slices in the center of each plate. Scatter the apples, cheese and cranberries over the squash. Drizzle dressing over all.

Tips & Variations


No special items needed.

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