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I enjoy the combination of roasted and fresh veggies in a salad. The fruits add a dimension of sweetness, crunch, and more flavor to savor. This apple cider vinaigrette complements the salad components perfectly. If you have leftover grilled chicken, you can add it in to pump up the protein and turn this salad into a hearty meal. For a dairy option, try grated feta cheese. We couldn’t get enough of it!
1 (8-ounce/240-gram) package shredded lettuce
2 red apples, unpeeled, diced
1/4 cup dried cranberries (preferably sugar-free)
1/4 cup dried apricots, chopped
1/2 cup chopped candied pecans, for garnish
1 (2-pound/1-kilogram) butternut squash, peeled and cubed
2 tablespoons Tuscanini Olive Oil
1/2 teaspoon Himalayan salt (or regular salt)
pepper, to taste
2 and 1/2 tablespoons Tuscanini Apple Cider Vinegar
3 tablespoons Tuscanini Olive Oil
1 tablespoon silan, such as Heaven & Earth Date Syrup
1 tablespoon honey
1/4 to 1/2 teaspoon Himalayan salt
1 tablespoon Haddar Dijon Mustard
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the butternut squash cubes in a large bowl. Add olive oil, salt, and pepper and toss to coat.
Spread on a baking sheet lined with Gefen Parchment Paper and bake for 30 minutes, or until tender. (Check after 20 minutes, as each oven bakes differently.) Stir halfway through to ensure even baking. Remove from oven and allow to cool.
Place lettuce in a large bowl, preferably glass.
Put apples over one quarter, dried cranberries over the second, apricots over the third, and butternut squash over the fourth.
Whisk dressing ingredients together in a small bowl until well combined. Pour over salad just before serving and toss.
Garnish with candied pecans.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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