Butternut Squash and Apple Salad

Posted on September 2, 2009. Filed under: Fall Favorites, Salads, side dish |

I bought a butternut squash at the store 3 days ago. I bought it on a whim. Not knowing what exactly I would make. I always do that though; buy a couple random items at the store that I use during the week to conjure up something that we wouldn’t ordinarily eat. I LOVE butternut squash. And I LOVE dried cranberries. And recently I have been enjoying curry, so this dish is just a collaboration of some things I really enjoy. And sure enough, the combination of them is incredible!
It smelt like fall in our house as the butternut squash was baking. And it tasted like a hint of fall as well. I couldn’t stop tasting little spoonfuls. It is light, but hearty, and sweet, yet savory.
You can add blue cheese crumbles also. I just didn’t have any on hand and was too lazy to go to the store to get some. But it would be a fabulous addition.
* I tried to take pictures, but I royally SUCK at photography. It is blurry, or too dark, or too bright, or to far. I need serious help in the camera/picture taking department.

Serves 6
1- 2 lb butternut squash, seeded, peeled, and cut into 1/2-inch cubes
1/2 tsp cinnamon
pinch nutmeg
pinch curry powder
2 Tbs. olive oil
2 tbsp brown sugar

3/4 cup non fat greek yogurt
1 tbsp lemon juice
1 tbsp cider vinegar
2 tbsp honey
1 tsp curry powder
Freshly ground pepper, to taste
1/2 cup dried cranberries
3 gala apples, medium diced
1/2 cup toasted walnuts, chopped
2 strips turkey bacon, cooked and diced
1 cup red grapes, cut in half
4 cups spinach (optional)

Position a rack in the center of the oven and preheat to 375 degrees. Toss the squash,cinnamon, pinch of nutmeg, pinch of curry, brown sugar and 2 tbsp olive oil on a baking sheet. Bake, stirring occasionally, until the squash is lightly browned and tender, about 30 minutes. Cool.

Whisk the yogurt, curry powder, vinegar, honey, lemon juice, pinch of salt and pepper in a large bowl. Add the apples, cooled toasted walnuts, cranberries, grapes, bacon and cooled butternut squash.
Serve chilled over a bed of spinach or just by itself.

*the squash might mash up a little as you stir the salad. That’s okay. It tastes amazing like that. It just spreads a little of the butternut love over every part of the salad.


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