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!



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



  1. Heat oven to 425f/220c


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 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:

  1. Drizzle with salad dressing and serve!