Roasted Butternut Squash and Apple Salad
Roasted Butternut Squash and Apple Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk vinegar and lemon juice in small bowl; gradually whisk in oil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk vinegar and lemon juice in small bowl; gradually whisk in oil.
Season with salt and pepper.
Preheat oven to 400°F.
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: Can be made 4 hours ahead.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.