Filed Under: north-american, saute, Side, Under 20 Mins, Vegetables

Squash Apple Salad Cider Dressing

This is a salad even the kids will eat.

April 8th, 2012

Photography by Michael Alberstat Food Styling by Sue Henderson

Prep Time
20 minutes
Cook Time
40 minutes
  • 2 small pepper or acorn squash
  • 2 teaspoons kosher salt
  • 2 tablespoons clarified butter *
  • 2 large apples, Granny Smith or Courtland
  • 6 Cups mixed salad greens
  • 11/4 Cups pinenuts, toasted
Cider Dressing
  • 1/3 Cups maple syrup
  • 1/3 Cups cider vinegar
  • 3 tablespoons cognac or brandy
  • 1 1/2 tablespoons mustard seeds
  1. Preheat oven to 400 F.

  2. Cut squash in half lengthwise. Remove seeds.

  3. Cut each half into 1-inch thick slices, lengthwise.

  4. Line a baking sheet with parchment paper and spread squash out on the baking sheet. Season with two teaspoons of salt.

  5. Bake for 15 minutes, turn slices over and bake for 15 minutes more or until golden.

  6. Peel and cut apples in half lengthwise. Remove core and cut each half into four wedges.

  7. Sauté apples in clarified butter until golden brown. Set aside.

  8. Distribute the greens on 6 plates and arrange the squash and apple slices over top.

  9. Deglaze* the sauté pan the apples were cooked in with the dressing and reduce to a syrupy consistency.

  10. Add pinenuts to dressing and drizzle over greens.

Squash Apple Salad Cider Dressing

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