The calendar says that it is Fall, but in the South it still feels like Summer, especially since driving a little bit farther south for Fall Break. The Gulf Coast apparently has no idea that the rest of the nation is removing sweaters from bedroom boxes, carving pumpkins, and planning Halloween costumes. They’re still wearing flip flops, sporting sunglasses, and donning floppy oversized hats down here.
While I am thoroughly embracing the sun, the white sand beaches, and the sea air, my tastebuds are expecting the flavors of Fall. So our first dinner at the beach featured this Fall-inspired cold salad.
It’s quite simple to make.
First roast the squash with some onions, minced garlic, olive oil, sea salt, pepper, and crushed red pepper.
Let it cool completely and prepare the apples with lemon juice, apple cider vinegar, cilantro, and mint.
Chopped dates provide a little extra sweetness to the tart apples.
Butternut Squash and Apple Salad
- 1 butternut squash, cut in 1/2 inch pieces
- 1/2 large yellow onion, cut in happy smiles
- 3 cloves of garlic, minced
- 1 T olive oil
- 1/2 tsp. sea salt
- 1/8 tsp. pepper
- 1/2 tsp. crushed red pepper
- 2 red apples, cored and cut in 1/2 inch pieces
- juice of 1/2 lemon
- 1 T apple cider vinegar
- 1/3-1/2 c. chopped cilantro
- 1 T chopped mint
- 10 dates, roughly chopped
1. Preheat oven to 400°F.
2. Peel squash, halve it lengthwise, and scoop out the seeds. Cut into 1/2-inch pieces.
3. Place on a large-rimmed, metal jelly roll pan with onions, and minced garlic. Toss with olive oil, sea salt, pepper, and crushed red pepper, and spread in a single layer.
4. Roast squash, tossing occasionally, until just tender, 30-40 minutes. Cool completely.
5. Core apples and cut in 1/2 inch pieces. Toss in lemon juice, apple cider vinegar, cilantro, and mint.
6. Add cooled roasted squash and dates to the apple mixture and toss to coat.
7. Refrigerate for 30 minutes and serve cold.
Serve as a main dish or as a side. If you choose to serve it with another dish, I’d recommend something simple to let the Butternut Squash and Apple Salad shine. We enjoyed ours with baked Mahi Mahi that was caught that morning.
Take the memories of the summer and the flavors of the Fall with you as you enjoy this cool, crisp cold salad.
This recipe is linked to:
- Midnight Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
- No Croutons Required hosted by Jacqueline of Tinned Tomatoes
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Sugar Free Sunday hosted by Raj and Sonia of Flip Cookbook
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Allergy Friendly Lunchbox Love hosted by Lisa of Allergy-Free Vintage Cookery
- Wellness Weekend hosted by Ricki of Diet, Dessert & Dogs