Author Notes
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
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Ingredients
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1 1/2 pounds
butternut squash, peeled and cut into 1” cubes
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1 pound
fresh beets, peeled and ends trimmed, cut into 1” cubes
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4 tablespoons
extra virgin olive oil
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2 teaspoons
salt
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1 1/2 teaspoons
ground pepper
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1 1/2 cups
fresh cranberries
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4
Granny Smith apples, cored and cut into 1/2-3/4” chunks
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1/4 cup
orange juice
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2 tablespoons
fresh orange zest
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1/4 cup
canola oil
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1/4 cup
maple syrup
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1/4 cup
cider vinegar
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2 tablespoons
coarse-grained mustard
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1 teaspoon
salt
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1/2 teaspoon
ground pepper
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1 cup
fresh baby spinach, rinsed and patted dry
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1 cup
toasted walnut pieces, coarsely chopped
Directions
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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.
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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.
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In a small mixing bowl, whisk together oil, maple syrup, mustard, salt, pepper and reserved cooking liquid. Set aside.
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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.
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