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Category: SALADS
Prep Time: Cook Time: Total Time:
2 Golden Delicious apples, peeled and cut
into 1/2-inch-thick wedges
8 cipollini onions, peeled, trimmed, and
sliced crosswise into 3/4-inch-thick rings
1 tablespoon extra-virgin olive oil
coarse salt and freshly ground pepper
1/2 medium butternut squash or sugar pumpkin,
peeled, seeded, and cut into 1/2-inch
pieces (3 cups)
4 cups watercress
1 1/2 teaspoons sherry vinegar
1/4 cup chopped toasted walnuts
Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon il, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes.
Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.
serves 4
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Roasted Squash, Apple and Cipollini Onion Salad
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Category: SALADS
Prep Time: Cook Time: Total Time:
2 Golden Delicious apples, peeled and cut
into 1/2-inch-thick wedges
8 cipollini onions, peeled, trimmed, and
sliced crosswise into 3/4-inch-thick rings
1 tablespoon extra-virgin olive oil
coarse salt and freshly ground pepper
1/2 medium butternut squash or sugar pumpkin,
peeled, seeded, and cut into 1/2-inch
pieces (3 cups)
4 cups watercress
1 1/2 teaspoons sherry vinegar
1/4 cup chopped toasted walnuts
Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon il, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes.
Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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