GF Recipes, Travel

Butternut Squash and Apple Salad

19 Comments 17 October 2011

Butternut Squash and Apple Salad

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

by Heather

Ingredients:

  • 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

Directions:

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.

Serves 6-8

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:

Your Comments

19 Comments so far

  1. Wow…yum! I love autumnal salads, and this looks like the perfect one to enjoy while there’s still some good summer/fall produce available. :) Hope you’re having a great break!

  2. YUM. I am putting this on the menu for the coming weeks! Thanks, Heather!

  3. Genevieve says:

    This sounds so good! I love the idea of a cold butternut squash salad, and I never think to add dates to my salads! I bet it would also be good mixed with quinoa, like the butternut squash and apple quinoa I posted on my blog!

  4. That looks so good. I love the colors. Butternut is one of our favorites!

  5. jill says:

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/10/fat-tuesday-october-18-2011/

    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

  6. I’m so envious of the warmer temps in the south! We definitely got shorted on summer in the northwest and it is getting darn cold now. I’m definitely in a fall food mood.

    I’ve not yet tried apples with squash or sweet potatoes. Need to get on that as it looks yummy!

  7. Lauren says:

    Never thought of Butternut in a cold salad. This one sounds great. And it snowed in NYC this weekend, sun/sand/flip flops- meanie.

  8. christine says:

    I’ve just awarded you the Liebster award, please stop by and collect it:)

    http://christineeatsglutenfreevegan.blogspot.com

  9. This looks great! I’m adding this to the menu next month, thanks!

  10. Rose says:

    This is SO good! I just made it for a Mabon picnic I’m having tomorrow, and it’s just PERFECT.


Trackbacks/Pingbacks

  1. Healthy Harvest Recipes « Daily Bites - 27. Oct, 2011

    [...] Butternut Squash & Apple Salad from Gluten-Free Cat [...]

  2. Recipes by shar - Pearltrees - 13. Dec, 2011

    [...] Butternut Squash and Apple Salad | Gluten-Free Cat 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. [...]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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