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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.
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