Sunday, December 8, 2013

Roasted Spiced Butternut Squash Salad with MacIntosh Apples

This delicious salad was the main dish of our Thanksgiving meal and thoroughly enjoyed!

Butternut squash, spiced with clove, cinnamon and allspice and roasted then tossed with a mix of kale and spinach, red onions, chopped apples both dry and fresh, a handful of pumpkin seeds and dried cranberries and then tossed in mild creamy dressing of apple juice, sage, garlic and onions with a slight sweetness of added dates.

This salad just screams fall harvest making use of seasonal vegetables and colors.

The recipe was adapted from the new book by Dr. Joel Fuhrman, Eat to Live Cookbook, and like all the recipes of his that I have tried, is certainly a winner in our home. I'm looking forward to cooking my way through this book.

The best thing about his recipes is that I don't have to worry about them being healthy and I mean truly healthy not just some fad based on someone's opinion. Dr. Fuhrman puts so much emphasis on nutritional research that I don't think anyone else can truly compete in this area. He has enlisted the help of some top chefs to utilize his knowledge and guidelines and put together some winning recipes. I know that the recipes are designed for total wellness and having had such good results with every recipe tried so far, I also know that I don't have to worry about them tasting good. Two big thumbs up from here.

So on to the recipe:

Roasted Spiced Butternut Squash Salad with MacIntosh Apples

Recipe adapted from Dr. Fuhrman's book Eat to Live- Cookbook

Serves 4

For the Dressing:

1 clove of garlic
1 tablspoon chopped shallots
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard (optional)
1/4 cup unsweetened apple juice or water
2 tablespoons raw almond butter
1 Medjool date, pitted and stemmed
1/2 cup parsley
6 fresh sage leaves

Combine dressing ingredients in a high speed blender until well combined. Set aside.

For the Butternut Squash:

12 ounces butternut squash, peeled and cut into 3/4 inch diced pieces
1 tablespoon coconut or date sugar (optional)
pinch of cinnamon
pinch of ground cloves
pinch ground allspice
pinch of cayenne
1/2 cup of unsweetened apple juice

Preheat oven to 350 degrees F.
In a big bowl, toss the squash with the sugar, spices and apple juice until well coated. Place the mixture in a roasting pan, cover with foil and roast until the squash is caramelized and slightly browned but still firm when tested with a fork. About 15 mins total but stir/toss about half way through.

Note: If you are fortunate to find fresh diced squash in your grocery store, usually in 32 ounce portions, go ahead and double this portion of the recipe. I guarantee the extra roasted squash will not go to waste. It's so good!

For the Salad:

4 tablespoons pumpkin seeds
4 tablespoons dried cranberries
2 apples of choice, (Winesap is what was called for in the original recipe but I used MacIntosh)
2 tablespoons chopped dried apples
1/2 of a red onion, sliced into fine rings
3 cups spinach, sliced
3 cups kale, sliced

While the squash is roasting, combine the salad ingredients in a big bowl.

When the squash is ready, toss it with the salad dressing until well coated and then add to the salad, toss and serve right away. 

I hope you enjoy this as much as we did. You can substitute sweet potatoes, parsnips or any other type of squash you desire as well. It's all good.

And if you are looking for a nice dessert for this meal, check out the previous recipe for the Cranberry Apple Tart!


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  2. Hope you enjoy! I think this should be easy to adapt to cooking on the stove. Love to hear how it turns out.
    Joseph Donahue