Roasted Butternut Squash and Apple Salad

Name: Roasted Butternut Squash and Apple Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips; 59 milliliters balsamic vinegar; 4 heads Belgian endive, root ends trimmed, leaves separated into individual leaves; 227 grams blue cheese (such as Maytag), coarsely crumbled; 2 kilograms butternut squash, peeled, halved lengthwise, seeded; 10 servings Coarse kosher salt; 2 teaspoons (packed) dark brown sugar; 118 milliliters dried cranberries; 2 Tbsps fresh lemon juice; 10 servings Olive oil

Roasted Butternut Squash and Apple Salad is a gluten free and vegetarian side dish. One portion of this dish contains roughly 7g of protein, 21g of fat, and a total of 336 calories. This recipe serves 10. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up brown sugar, butternut squash, cheese, and a few other things to make it today.

Instructions

Whisk vinegar and lemonjuice in small bowl; gradually whisk in oil.Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Preheat oven to 400°F.

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Oven

Brush 2large rimmed baking sheets with oil; spraywith nonstick spray.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Whisk vinegar andsugar in small bowl; set aside.

Ingredients you will need

Vinegar

Equipment you will use

Whisk

Bowl

Cut squashhalves crosswise into 1/4-inch-thick slices.Arrange squash in single layer on preparedsheets; brush with oil and sprinkle withcoarse salt and pepper. Roast 5 minutes;brush with sugar-vinegar mixture. Turnsquash over and brush with sugar-vinegarmixture; roast 5 minutes. Roast untilsquash is tender when pierced with smallknife, about 15 minutes longer. Cool onsheets. DO AHEAD: Can be made 4 hoursahead.

Ingredients you will need

Salt And Pepper

Vinegar

Squash