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Categories: Quick and easy, Salads, Vegetarian

Roasted acorn squash and apple salad

Roasted acorn squash and apple salad
Mel Melcon / Los Angeles Times

It's ironic, in a rosemary-infused sort of way, that in today's farm-to-table restaurant era few chef-and-farmer relationships have evolved into the true collaborations those farm-specific menus often suggest. Their lives tend to exist in parallel worlds, firmly rooted together but ... Read more

Total time: 1 hour | Serves 4
Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted for the spicy mustard greens, and another firm white cheese (such as manchego) can be substituted for the Rinconada Tomme.
  • 1 medium to large acorn squash, seeded and cut into wedges
  • Cooking oil
  • Salt and pepper to taste
  • 1/4 cup Banyuls vinegar
  • 3/4 cup grapeseed oil
  • 2 large tart apples, such as White Pearmain or Hauer Pippin
  • Splash of lemon juice
  • 1 pound mixed spicy baby mustard greens, such as Golden Frill, Red Streak or Suehlihung
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1/4 pound Rinconada Tomme cheese

Step 1Heat the oven to 425 degrees.

Step 2Roast the squash: Lightly coat the squash segments with a cooking oil and season with salt and pepper. Place on a sheet tray skin-side down. Bake until cooked but still firm, about 15 to 30 minutes, depending on the size of the wedges. Cool slightly before assembling the salad.

Step 3Meanwhile, make the vinaigrette: In a medium, sealable container, combine the vinegar, grapeseed oil, 1 teaspoon salt and one-half teaspoon pepper. Seal the container and shake to emulsify the vinaigrette. Taste and adjust the seasonings and flavoring as desired. This will probably make more vinaigrette than is needed; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Step 4To prepare the apples, julienne them using a knife or mandoline. Toss the apples with the lemon juice to keep them from browning.

Step 5Place the greens in a large bowl with the hazelnuts and apples. Drizzle a bit of the vinaigrette over and toss until coated, adding more as needed. Season to taste with salt and pepper.

Step 6Place the dressed greens in individual bowls and place segments of the roasted squash alongside. Drizzle a little dressing on the squash. Using a potato peeler, shave strips of cheese on top of the salad and serve.

Each serving:
556 calories; 16 grams protein; 43 grams carbohydrates; 11 grams fiber; 39 grams fat; 8 grams saturated fat; 29 mg cholesterol; 19 grams sugar; 667 mg sodium.
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