Roasted KORU® Butternut Salad
Prep Time: 20minutes
Cooks in: 35 minutes
Servings: 4-6
"A great fall salad with a spicy walnut dressing!"
- Sandi McGrath
Add some bacon bits or crumbled blue cheese!Ingredients
Salad:
1 KORU® Apple, cored and sliced into 16 wedges (about 1/2" thick)
1 small butternut squash, about 1 lb (400 gms), halved lengthwise, seeded, and cut in 1/4"half moon shaped slices (a mandolin works great for this)
No need to peel the squash if it is washed well.
1 Tablespoon olive oil
Sea Salt
About 5 cups salad greens
Bacon bits or crumbled blue cheese, optional
Maple walnuts:
1/2 cup walnut halves
2 teaspoons maple syrup
1/8 teaspoon ground cinnamon
Sea Salt
Spicy waple dressing:
1/4 cup walnuts
1 small clove garlic, chopped
1 small red chili, chopped (about 1/4 teaspoon)
1/4 cup maple syrup
1/8 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground dry mustard
1 Tablespoon olive oil
1 Tablespoon canola oil
Method
- Heat oven to 425f/220c
Preparation:
- Arrange apple wedges in a single layer on a baking tray lined with baking paper. Roast for 10-12 minutes until apples start to shrivel. Set aside to cool.
- In a medium mixing bowl, toss butternut slices with olive oil, lay in a single layer on a baking pan lined with baking paper. Sprinkle with salt. Roast for about 25 minutes, turning halfway through cooking time, until slices are crisp but not burnt. Set aside.
- Toast walnuts in a small skillet over medium heat for about 3-4 minutes, stirring occasionally. Mix in maple syrup, cinnamon and salt and stir until syrup is evaporated, about 2 minutes. Transfer to a plate to cool.
- For the dressing, in a blender whiz the walnuts, garlic and chili, add the rest of the ingredients until mixed well, adding oils at the final stage.
Assembly:
- In a large serving bowl or on a platter, arrange the salad greens, top with roasted apples and butternut slices, and finally the walnuts.
To serve:
- Drizzle with salad dressing and serve!
