Roasted Butternut Squash And Apple Salad Recipe

Name: Roasted Butternut Squash And Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 2 tablespoons fresh lemon juice; 6 tablespoons extra-virgin olive oil; Olive oil; Nonstick vegetable oil spray; 1/4 cup balsamic vinegar; 2 teaspoons (packed) dark brown sugar; 2 2-pound butternut squash, peeled, halved lengthwise, seeded; Coarse kosher salt; 4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves; 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips; 8 ounces blue cheese (such as Maytag), coarsely crumbled; 1/2 cup dried cranberries

Servings: persons

2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Olive oil
Nonstick vegetable oil spray
1/4 cup balsamic vinegar
2 teaspoons (packed) dark brown sugar
2 2-pound butternut squash, peeled, halved lengthwise, seeded
Coarse kosher salt
4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves
2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips
8 ounces blue cheese (such as Maytag), coarsely crumbled
1/2 cup dried cranberries

1
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
2
Preheat oven to 400u00b0F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD:
3
Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 2 tablespoons fresh lemon juice, 6 tablespoons extra-virgin olive oil, Olive oil, and more.

Yes, Roasted Butternut Squash And Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Butternut Squash And Apple Salad

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