Fancy Fall Flavor

I think one of my favorite things about fall is the bounty of warm, inviting flavors that come with crisp days and changing leaves. This gourmet salad recipe perfectly captures two classic fall flavors: apple and butternut squash. The inspiration for this recipe came from a Martha Stewart recipe that called for obscure ingredients and extra fat with a slathering of olive oil. I swapped out a few of the ingredients for more attainable and affordable options and slimmed down the dressing, which yielded a satisfying salad full of flavor. This salad is great as a main dish, light lunch, or served alongside roasted chicken.

Roasted Butternut Squash, Apple, and Onion Salad

Ingredients:

2 apples, peeled and cut into ½ thick wedges

1 small yellow onion, sliced crosswise into rings

½ medium butternut squash, peeled, seeded, and cut into ½ pieces

4-6 cups arugula (1 package)

½ tablespoon olive oil

1 tablespoon apple cider vinegar

¼ cup sliced almonds

Method:

Preheat the oven to 400º.

Spray two baking sheets with olive oil cooking spray. Add apple slices and onion to one baking sheet. Add butternut squash to the other baking sheet. Season both with salt and pepper and spray the tops with olive oil cooking spray. Bake the apples and onion for 20-25 minutes and the butternut squash for 30-40 minutes until everything is tender and browned.

Meanwhile, combine oil, apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss arugula with oil-vinegar mixture and top with roasted apples, onions, and squash and sprinkle with sliced almonds.