Autumn Apple and Squash Salad
By Krissy O'Shea|Aug 08 2018|
Autumn Apple & Squash Salad
Photo Credit: Krissy O'SheaApple cider syrup, also called boiled syrup, is made by boiling cider until it thickens and turns dark brown. It’s an essential ingredient in cider doughnuts and tastes great over pancakes. You can find it online (we love Carr’s Cider House brand) or at farm stands and gourmet markets. Or make your own by boiling 1 cup cider in a small saucepan until it’s reduced to ¼ cup. Substitute this for the water and cider syrup in the dressing recipe.
Yield
4 to 6 servings
Total Time
50 minutes minutesHands-on Time
40 minutes minutes
For the salad
Ingredients
¾ cup pumpkin seeds
½ cup sweetened dried cranberries
2 tablespoons cider vinegar
2 medium delicata squash, unpeeled
2 tablespoons olive oil, plus more for baking sheet
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound Brussels sprouts, ends trimmed
3 tart apples, cored and roughly chopped
¾ cup loosely packed mint leaves
Instructions
Preheat the oven to 400° and set a rack to the middle position.
First, prep the salad: In a dry skillet over medium-low heat, toast the pumpkin seeds until they begin to turn golden and pop in the pan. Remove from skillet and set aside to cool.
In a small bowl, combine the dried cranberries with the cider vinegar. Leave them to soak about 20 minutes.
Cut each squash in half crosswise and use a spoon to reach in and scoop out the seeds. Slice the squash into ½-inch-thick rings, then toss them in a bowl with the olive oil, salt, and pepper. Spread evenly on a lightly oiled rimmed baking sheet and roast until tender and lightly browned, about 15 minutes.
For the dressing
Ingredients
4 tablespoons Greek yogurt
3 tablespoons water
1 tablespoon apple cider syrup
2 teaspoons Dijon mustard
1 teaspoon honey
1 small clove garlic, minced
1 ½ teaspoons kosher salt
2 tablespoons extra-virgin olive oil
Instructions
Next, make the dressing: Put all the dressing ingredients into a lidded jar and shake vigorously to combine.
Finally, make the salad: Using a food processor, shred the Brussels sprouts and transfer them to your serving bowl. Add the apples and soaked cranberries. The salad can be made up to this point a day ahead and stored in an airtight container.
To serve, add ½ cup dressing, pumpkin seeds, and fresh mint leaves, and toss well. Taste and add more dressing as desired. Arrange slices of roasted squash over the top.
