It is not Thanksgiving unless we have a squash dish. I love roasted squash, and think that the addition of cranberries adds a lovely touch. Most people don't eat enough fruit as it is, so this is a great way to enjoy both fruits and veggies at the same time. The toasted walnuts add an interesting crunch, and the vinaigrette lends a savory sweet note. This salad is best served warm or at room temperature. —gr8chefmb
1 1/2 pounds
butternut squash, peeled and cut into 1” cubes
fresh beets, peeled and ends trimmed, cut into 1” cubes
extra virgin olive oil
1 1/2 teaspoons
1 1/2 cups
Granny Smith apples, cored and cut into 1/2-3/4” chunks
fresh orange zest
fresh baby spinach, rinsed and patted dry
toasted walnut pieces, coarsely chopped
In This Recipe
Preheat oven to 400ºF. Drizzle oil over squash and beets in separate bowls, and sprinkle with salt and pepper; toss to coat evenly. Place squash and beets on separate rimmed baking sheets; place in oven. Roast for 15-25 minutes, or just until fork tender, turning once.
Place cranberries and apples into 2-quart saucepan along with orange juice and zest. Place over medium heat and simmer for 5-10 minutes, or just until apples are just barely fork tender and cranberries just start popping open. Drain, reserving cooking liquid.
In a small mixing bowl, whisk together oil, maple syrup, mustard, salt, pepper and reserved cooking liquid. Set aside.
Stack spinach on top of each other and roll tightly. Slice crosswise into thin slices. Toss spinach chiffonade together with squash, beets, cranberry/apple mixture, walnuts and vinaigrette in a large mixing bowl. Place on a serving plate and serve immediately.