Roasted Butternut Squash and Apple Salad with Cranberry Vinaigrette
Author: 
Recipe type: vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This salad is so packed with holiday flavors that it makes a great holiday side dish or a hearty fall dinner entre.
Ingredients
  • 3 tablespoons cranberry juice concentrate
  • 3 tablespoons raspberry vinegar
  • ¼ cup olive oil
  • salt, to taste
  • black pepper, to taste
  • 3 large granny smith apples or tart red apples
  • 2 large butternut squash
  • 2 ounces canola oil
  • 3 tablespoons light brown sugar
  • salt
  • fresh cracked pepper
  • 6 cups mixed greens or baby spinach
  • 6 oz pomegranate seeds or dried cranberries
  • 6 oz candied or toasted pecans
  • 3 oz goat cheese, crumbled (may substitute blue cheese or feta)
  • Garnish with goat cheese and chive toast (optional)
  • 6 slices baguette, sliced in ¼ inch diagonal slices
  • olive oil
  • 3 oz creamy goat cheese
  • 1 to 2 tablespoons milk (if necessary)
  • 3 tablespoons minced chives
Instructions
  1. Combine the cranberry juice concentrate, raspberry vinegar, olive oil, salt and pepper together.
  2. Core the apples and slice into ¼ inch thick slices. Put the apple slices in the cranberry vinaigrette, toss to coat the apples so they don't turn brown. Refrigerate in the vinaigrette until ready to assemble the salad.
  3. Preheat oven to 400 degrees.
  4. Seed and peel the squash. Slice into ½ inch wide slices. Place squash slices in a large bowl and drizzle with canola oil. Toss to coat the squash evenly with the oil.
  5. Transfer the squash rings onto a baking sheet. Season on both sides with salt and pepper. Sprinkle the top side with brown sugar and roast until tender and caramelized, about 30 minutes. Remove from oven.
  6. If you are not using candied pecans, lightly toast the pecans in a dry skillet over medium heat for a few minutes until you begin to smell the pecans. Be careful, nuts will burn easily.
  7. Remove apple slices from the cranberry vinaigrette, reserve the remaining vinaigrette. Toss apples with the greens or spinach, pomegranate seeds, and toasted or candied nuts.
  8. To assemble the salad, arrange two to three slices of roasted squash on each salad plate. Top the squash with baby spinach and apple salad.
  9. Top the salad with goat cheese crumbles. If your family prefers a milder goat cheese, mix together with the mascarpone cheese. Chill the cheese mixture and then crumble over the salad.
  10. The apples usually retain enough dressing to season the salad. However, you may drizzle a little more of the dressing over the salad or around the plates if desired.
  11. For the "toast" slice the baguette into ¼ inch, diagonal slices. Sprinkle with olive oil and lightly brown under the broiler.
  12. Spread the warm toast with goat cheese. If the goat cheese is a little dry, mix with one or two tablespoons of milk until it is the desired consistency.
  13. Sprinkle with minced chives.
Notes
The apples and vinaigrette should be prepared several hours before serving. All of the remaining prep work can be done while the butternut squash are cooking. That way, the total time for this recipe is only about 40 minutes.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/first-courses/roasted-butternut-squash-apple-salad-with-cranberry-vinaigrette-recipe/