Butternut Squash and Apple Salad

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Published on Midwest Living (http://www.midwestliving.com)

Butternut Squash and Apple Salad

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Makes: 6 servings
Prep 45 mins
Roast 20 mins to 25 mins

Ingredients

1 pound butternut squash, peeled
3 small firm, tart apples, cored
2 tablespoons butter
2 tablespoons packed brown sugar
2 teaspoons snipped fresh thyme
1 5 - 6 - ounce package mixed spring salad greens (about 8 cups)
Chive Blossom Verjus Vinaigrette (recipe follows)
4 ounces Gorgonzola or other blue cheese, coarsely crumbled (1 cup)
Fresh chive blossoms or snipped fresh chives

Chive Blossom Verjus Vinaigrette

1/2 cup Black Star Farms Verjus, verjus, white wine vinegar or red wine vinegar
8 fresh chive blossoms, 1 tablespoon snipped fresh chives or sliced green onion
1 tablespoon honey
1 garlic clove, halved
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Directions

For salad: Cut top portion of squash into 1/2-inch thick slices. For bottom portion, halve and seed before cutting into 1/2-inch thick slices. Cut apples crosswise into 1/2-inch slices.
Line a large shallow baking pan with foil. Arrange squash and apple slices in the prepared pan. In a small saucepan, melt butter; stir in brown sugar and thyme. Drizzle or brush over squash and apple slices.
Roast, uncovered, in a 425 degrees F oven for 15 minutes. Remove pan from oven; transfer apple slices to a plate and keep warm. Return pan to oven. Roast squash for 5 to 10 minutes more or until tender. Or, grill squash and apple slices in a grill pan until tender (half at a time, if necessary), allowing 10 to 12 minutes for squash slices and 5 minutes for apple slices, turning once.
To serve, arrange salad greens on six plates. Stack the warm squash and apple slices over the greens. Drizzle with Chive Blossom Verjus Vinaigrette. Sprinkle with cheese. Garnish with chive blossoms. Serve immediately.
Chive Blossom Verjus Vinaigrette: In a blender or food processor, combine verjus, chive, honey, garlic, salt and pepper. Cover and blend or process until combined. With blender or processor running, slowly add oil in a thin, steady stream (dressing will thicken as oil is added). Season to taste with salt and pepper. Place any remaining vinaigrette in a glass jar with a screw-top lid. Refrigerate up to 1 week. Shake well before serving.

Nutrition Facts

(Butternut Squash and Apple Salad)

Servings Per Recipe 6, pro. (g) 5, cal. (kcal) 526, sugar (g) 16, vit. C (mg) 22, vit. A (IU) 8503, Thiamin (mg) 0, Fat, total (g) 45, carb. (g) 26, iron (mg) 1, sodium (mg) 350, Potassium (mg) 434, chol. (mg) 27, Riboflavin (mg) 0, Niacin (mg) 1, Polyunsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, fiber (g) 4, sat. fat (g) 12, calcium (mg) 162, Monosaturated fat (g) 27

Source URL (retrieved on May 23, 2013): http://www.midwestliving.com/recipe/butternut-squash-and-apple-salad/

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