Butternut Squash and Apple Salad
"Recipe source: Bon Appetit (December 2008)"
Original is 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 by Step Method
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
No special items needed.
1 Reviews
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