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Vegan Roasted Butternut Squash and Apple Salad
Vegan Roasted Butternut Squash and Apple Salad
Source: Bon Appetit, Better Vegan  Category: Vegan Salads & Dressings 
Prep Time: 15 min  Cook Time: 35 min   Total Time: 50 min  Serves 10
About this recipe
This elegant winter salad will make a perfect addition to any holiday table. I love butternut squash in the winter. It is hearty, satisfying and full of nutritional and health benefits. It offers a good supply of vitamin A, potassium and fiber, and aids digestive health, helps reduce inflammation and boosts immune function among other things.


2 Tbsp. balsamic vinegar (I use Colavita Balsamic Vinegar of Modena)

2 Tbsp. fresh lemon juice

6 Tbsp. extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)


Avocado oil (I use La Tourangelle Avocado Oil )

1/4 cup balsamic vinegar

2 tsp. maple syrup (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)

2 2-pound butternut squash, peeled, halved lengthwise, seeded

Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves

2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips

8 ounces Baked Almond Feta, coarsely crumbled

1/2 cup dried cranberries, preferably unsweetened (try UNSWEETENED 1 lb. Low Moisture Dried Cranberries)

1. Make dressing: whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
2. Salad: Prepare the ingredients.
3. Preheat oven to 400°F. Line 2 large rimmed baking sheets with parchment paper. Whisk vinegar and maple syrup 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 avocado oil and sprinkle with salt and pepper. Roast 5 minutes; brush with syrup-vinegar mixture. Turn squash over and brush with syrup-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.

4. 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.

If using unsweetened cranberries, add a few drops of stevia (to taste) to your dressing.
Equipment needed:
Serving suggestion:
Best served on its own.
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