Winter, spring, fall or summer — salads are always the perfect complement to a meal.
From apples to sweet potatoes, autumn’s bumper crop of fruits and vegetables provides us with a wide range of flavors and textures, perfect for creating a delicious salad to pair with your meal. Enjoy this butternut squash and apple salad with a simple homemade honey-cider vinaigrette.
FOR THE DRESSING: Honey-Cider Vinaigrette
1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp honey
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
FOR THE SALAD
4-5 oz. locally grown greens
1 large apple (we used Honeycrisp), cored and sliced
1/2 cup Heinen’s shaved Parmigiano-Reggiano
1/2 cup pomegranate arils
1 cup cubed, roasted butternut squash (see recipe below)
1 Tbsp olive oil (for roasting squash), Salt and Pepper to taste
1/2 cup toasted pepitas to garnish
PREPARATION TO ROAST BUTTERNUT SQUASH
1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash with olive oil in a bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let cool.
TO MAKE THE DRESSING
Combine all of the ingredients into a blender and blend on high speed until smooth.
TO MAKE THE SALAD
Toss ingredients, except for the roasted pepitas, in the dressing. Note that there may be some dressing left over. Garnish with roasted pepitas & serve.