Oct 5 | TASTE BEYOND

Recipe: Squash Apple Salad

SERVES 6

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2 delicata squash, washed but not peeled, cut in half lengthwise, seeds removed, and cut into ½-inch slices

2 large apples, cored, sliced into ½-inch slices (I cut them crosswise)

3 Tablespoons unrefined coconut oil, melted

1 Tablespoon pure maple syrup 1 teaspoon minced fresh rosemary (optional, but I think it’s delicious)

1 teaspoon sea salt freshly ground black pepper, to taste

10 cups mixed greens including some bitter varieties such as radicchio and/or arugula

Dressing:
2 Tablespoons apple cider vinegar, preferably raw
5 Tablespoons cup unrefined, cold-pressed extra-virgin olive oil
¾ teaspoon Dijon mustard
½ teaspoon sea salt freshly ground black pepper, to taste
2 teaspoons pure maple syrup

Toppings:
shaved manchego cheese
½ cup buttered and salted toasted pecans or toasted salted pumpkin seeds

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1. Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

2. Place the squash and apples in a large bowl and add the melted coconut oil and 1 Tablespoon maple syrup. Toss to coat. (You can also add the apples to the salad raw instead of roasted.)

3. Place the apples and squash in one layer on the baking sheets and sprinkle with rosemary, salt and pepper. Roast until tender, approximately 20-30 minutes. Remove from the oven and set aside to cool.

4. For the dressing: in a small bowl or screw top jar combine apple cider vinegar, olive oil, Dijon, salt, pepper and maple syrup and whisk or shake to combine. You may have more dressing than you need for this recipe.

5. Place salad greens on a platter and toss with enough dressing to coat lightly. Separately drizzle the squash and apples with some dressing and add to the greens. Sprinkle with any desired toppings. Taste for salt and pepper and serve.


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