Roasted Squash Salad with Apples

While summer has gone and with it the season’s glorious produce, autumn certainly had plenty to offer. Here’s a very tasty example from Foodland Ontario. While the ingredients called for are from Ontario, use your own local bounty.

This salad has layers of sweetness from the squash, apples and honey, balanced by the cider vinegar and goat cheese. The roasted squash seeds add a crunchy addition.

Roasted Squash Salad with Apples

Preparation Time: 45 minutes

Baking Time: 40 minutes

Serves 8

3/4 cup (175 mL) apple cider vinegar
1/4 cup (50 mL) Ontario Honey
2 tbsp (25 mL) butter, melted
Salt and black pepper
1 Ontario Butternut Squash, peeled and cut into 1-inch cubes (about 4 cups/1 L), reserve seeds
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves
2 Ontario Honeycrisp Apples, cut into matchsticks
3/4 cup (175 mL) crumbled Ontario Goat Cheese (Chévre)

In large bowl, whisk together 1/2 cup (125 mL) of the vinegar, honey, butter and a pinch each salt and pepper. Add squash and toss to coat; remove squash with slotted spoon reserving vinegar mixture. Place squash on parchment paper-lined rimmed baking sheet. Roast in 375°F (190°C) oven, basting occasionally with reserved vinegar mixture, until squash is tender, about 30 minutes. Set aside.

Meanwhile, separate seeds from pulp; soak seeds in bowl of water for 5 minutes. Drain and place on clean tea towel; dry seeds and remove any excess pulp. In small bowl, toss seeds with 1 tsp (5 mL) of the oil and a pinch each salt and pepper. Spread in single layer on small parchment paper-lined baking sheet and bake in 375°F (190°C) until seeds are golden, 8 to10 minutes. Place on paper towel.

In small bowl, whisk together remaining vinegar and oil, thyme and a pinch each salt and pepper. Set aside.

In medium bowl, toss squash and apples with enough vinaigrette to coat. Place on large serving platter. Sprinkle with crumbled cheese and roasted seeds.

Nutrition information per serving:
• Calories: 240
• Protein: 4 grams
• Fat: 14 grams
• Saturated fat: 4 grams
• Carbohydrate: 26 grams
• Dietary fibre: 2 grams
• Sodium: 210 milligrams

Tags: , , , , , , ,

Categories: Recipes, Whole Foods

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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