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Butternut Squash and Apple Salad
10
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #39882
December 10, 2022
Categories: Salads, Vegetable Salad, Vegetables, Squash, Oven Roast more
"Recipe source: Bon Appetit (December 2008)"
Original recipe yields 10 servings
Ingredients
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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