Sweet squash and apple pair perfect with sharp gorgonzola and tangy dressing in this autumn-entertaining salad from Black Star Farm in Suttons Bay, Michigan. The dressing calls for verjus, a tart pressed grape juice. You can order verjust online or find it as specialty stores, but wine vinegar makes a good substitute.

Source: Midwest Living


Recipe Summary

45 mins
20 mins
1 hr 5 mins


Ingredient Checklist
Chive Blossom Verjus Vinaigrette


Instructions Checklist
  • 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°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

526 calories; fat 45g; cholesterol 27mg; saturated fat 12g; carbohydrates 26g; mono fat 27g; poly fat 4g; insoluble fiber 4g; sugars 16g; protein 5g; vitamin a 8503.3IU; vitamin c 21.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 44.4mcg; sodium 350mg; potassium 434mg; calcium 161.5mg; iron 1.3mg.