How To Make Roasted Butternut Squash and Apple Salad
Serve yourself a hearty plate of apple salad for lunch today! It’s paired with tastefully roasted butternut squash, crunchy pecans, and ginger dressing.
Serves:
Ingredients
For Salad:
- 1cuphard white wheat berries,rinsed, or your whole grain of choice
- 1Granny Smith apple,cored and sliced into ½-inch wide wedges
- 2small butternut squash
- 1tbspolive oil
- ¼tspsalt,plus more for sprinkling
- 5ozbaby arugula,about 5 cups, packed
- ⅓cupdried cranberries
- 3½cupswater,for boiling
For Cinnamon-Maple Pecans:
- ½cuppecans,or roughly chopped whole pecans
- 2tspmaple syrup
- 1pinchground cinnamon
- 1pinchsalt
For Ginger Dressing:
- ¼cupolive oil
- 2tbsplemon juice
- 1tspfresh ginger,finely grated
- 1tspmaple syrup
- ½tspdijon mustard
- ¼tspsalt
- black pepper,freshly ground, to taste
Instructions
Salad:
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Combine the rinsed wheat berries with the water in a medium pot.
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Bring to a rolling boil over high heat, then cover, reduce heat and simmer for 1 hour, or until the wheat berries are pleasantly tender but still have some chew to them.
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Drain off excess water, return the wheat berries to the pot and stir in the salt. Set aside to cool.
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Preheat oven to 425 degrees F.
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Line one small and one large baking sheet with parchment paper.
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On the small sheet, arrange the apple wedges in a single layer.
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Bake the apple slices on the middle rack for 10 minutes, until they are starting to collapse on themselves.
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Let the apple slices cool on the pan before removing.
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Slice off the top and bottom ends of the squash, then slice it in half vertically.
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Use a spoon to scoop out the seeds and discard them.
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Slice the squash into ½-inch wide half-moon shapes.
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Transfer the squash to the large baking sheet and drizzle with the olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt.
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Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
Cinnamon-Maple Pecans:
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In a medium skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, for 4 minutes.
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Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated, for 2 more minutes.
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Transfer to a plate to cool.
Ginger Dressing:
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In a small bowl, combine the olive oil, lemon juice, ginger, maple syrup, mustard and salt.
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Whisk until thoroughly blended and season to taste with freshly ground black pepper.
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In a large serving bowl, add the arugula, cooled wheat berries and apple slices.
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Add the butternut, dried cranberries and pecans, then drizzle with dressing.
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Toss to lightly coat, serve, and enjoy!
Nutrition
- Calories: 500.21kcal
- Fat: 27.05g
- Saturated Fat: 3.31g
- Trans Fat: 0.00g
- Monounsaturated Fat: 17.51g
- Polyunsaturated Fat: 4.99g
- Carbohydrates: 64.97g
- Fiber: 11.03g
- Sugar: 14.45g
- Protein: 8.12g
- Sodium: 360.80mg
- Calcium: 169.16mg
- Potassium: 921.49mg
- Iron: 3.55mg
- Vitamin A: 840.97µg
- Vitamin C: 39.95mg
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