Roasted Butternut Squash and Apple Salad

Roasted Butternut Squash and Apple Salad
Photo by Dan Forbes


  • Olive oil
  • ½ cup dried cranberries
  • nonstick vegetable-oil spray
  • 2 teaspoons (packed) dark brown sugar
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Coarse kosher salt
  • + 6 more ingredients
    • 2 Fuji apples
    • 4 heads of Belgian endive
    • 2 2-pound butternut squash
    • 2 tablespoons balsamic vinegar
    • ¼ cup balsamic vinegar
    • 8 ounces blue cheese (such as Maytag), coarsely crumbled

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper. Preheat oven to 400°F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices...

View full recipe at Epicurious


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