Roasted Butternut Squash and Apple Salad

This Roasted Butternut Squash Recipe will have you craving more. It’s healthy, versatile and delicious. You can serve oven roasted butternut squash fresh out of the oven, or add it to tacos burritos or enchiladas, to rice, quinoa or couscous, to soups, salads etc. The options are endless how to use this healthy squash!

Yield:
Serves 10
Category:
Salads and Dressings
Cuisine:
American

INGREDIENTS:

  • Dressing:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Salad:
  • Olive oil
  • Nonstick vegetable oil spray
  • 1/4 cup balsamic vinegar
  • 2 teaspoons (packed) dark brown sugar
  • 2 2-pound butternut squash, peeled, halved lengthwise, seeded
  • Coarse kosher salt
  • 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 blue cheese, coarsely crumbled
  • 1/2 cup dried cranberries

DIRECTIONS:

  1. For dressing:
    Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
  2. For salad:
    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.
  3. 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.
  4. 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.

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