Besides soup, my favorite way to eat butternut squash is roasted. I like it in salads especially. It goes well with roasted apples and thyme. My house smelled so good as I was making this roasted butternut salad! All of the flavors of fall in one yummy salad.
I made this vegan, but if you want to go the extra mile with this salad, a little sprinkling of a flavorful cheese wouldn’t be a bad way to go. I’m thinking a good blue cheese, like Stilton, would be great, as would a few shavings of Parmigiano Reggiano or Pecorino Romano. Oh! Or a really sharp white cheddar. That would be good too. If you wanted to, you could also add a sprinkling of cooked, crumbled bacon. I think this is a salad with loads of compromise, no? In any case this roasted butternut salad is sure to hit the spot if you’re looking for a filling, savory main or side dish salad.
- 2 cups diced butternut squash
- 2 cups diced tart apples* (I didn't peel them)
- 2 tsp. honey
- 1-2 tsp. oil
- sprinkling of salt and pepper
- juice of ½ lemon (about 1 tsp.)
- 6 cups assorted leafy greens
- ½ Tbsp. honey wine vinegar (or white wine vinegar)
- 1 Tbsp. good extra virgin olive oil
- a few sprigs fresh thyme, leaves only
- ½ cup pecan halves, broken
- Preheat oven to 400 degrees F.
- Toss diced butternut and apples with the honey, oil, salt and pepper, and lemon juice. Place in a baking dish and roast for about 45 minutes, or until squash and apples are tender. Remove from oven and let cool completely.
- After the butternut and apples are cooled, arrange the greens on a serving platter. Top with the butternut and apples, followed by the pecans. Whisk together the vinegar, olive oil and thyme Drizzle over the salad and serve.
- *If you don't care for the texture of roasted apples, use fresh instead.