Warm Up to Fall

By Alison Malone Eathorne

As fall begins, it brings a bounty of warm, earthy flavors that are really best appreciated as the weather outside turns cool. In this salad, butternut squash takes a break from the ubiquitous seasonal soup and is showcased in a new light: the sweetness of the roasted squash, maple syrup, and cranberries is cut by the tartness of the apple and vinegar, endive provides a crunchy and bitter complement (try using spicy arugula or mild spinach instead), and crunchy walnuts and bold blue cheese lend a luxuriously rich note. The combination of ingredients provides a colorful presentation on the plate—and a flavorful taste on the palate. Serve as a starter salad or as a light entrée.

Butternut Squash and Apple Salad with Warm Cider Vinaigrette

Serves 6

Recipe developed by Hilary Malone

Ingredients:

Dressing

¾ cup apple cider

2 tbsp cider vinegar

2 tbsp minced shallots

2 tsp Dijon mustard

½ cup olive oil

Salad

¼ cup olive oil

2 tbsp maple syrup

1 2-pound butternut squash, peeled and cut into ¼-inch-thick slices

4 heads of Belgian endive, roots trimmed and separated

2 Fuji apples unpeeled, halved, cored, and cut into matchsticks

8 ounces of blue cheese, crumbled

½ cup dried cranberries

½ cup walnut halves, toasted

Preparation:

For the dressing, combine apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium heat. Cook until the cider is reduced to ¼ cup, about 10 minutes. Remove from heat and whisk in mustard and olive oil; season to taste with salt and pepper.

For the salad, preheat oven to 400°F. Whisk olive oil and maple syrup in a small bowl. Mix with sliced squash and season with salt and pepper to taste. Arrange squash in a single layer on two rimmed baking sheets. Roast squash until golden and tender, turning once, about 15–20 minutes. Cool on sheets. Arrange endive leaves on a platter. Top with roasted squash and scatter apples, cheese, cranberries, and walnuts over top. Spoon just enough vinaigrette over the salad to moisten the endive. Serve immediately.