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.