- 1 1/2 cups butternut squash-peeled, seeded, 3/4” diced
- 2 Tbsp. canola oil
- 1/2 cup thinly sliced red onion
- 1/2 tsp. kosher salt
- 3 Tbsp. cider vinegar
- 3 Tbsp. cider vinegar
- 1 tsp. honey
- 1 tsp. dijon mustard
- 1/3 cup canola oil
- 1 cup diced apple
- 4 cups salad greens-any favorite
- As needed kosher salt and black pepper
Heat oven to 425°F. Place the squash in a bowl and toss with the first measure of canola oil. Season to taste with salt and pepper. Lay out on a baking sheet in one even layer. Place in oven and roast for about 25 minutes or until tender and lightly browned. Reserve.
To speed pickle the red onions, toss the onions with the salt in a ceramic bowl. Let sit for about 10 minutes. Gently squeeze some of the water out of the onions and pack into a small jar with the first measure of vinegar. Let sit 15 minutes before using.
In a bowl, whisk together the vinegar, honey and mustard. Gradually drizzle in second measure of canola oil while whisking to combine. Season to taste with salt and pepper.
To serve, combine in a bowl the salad greens, roasted squash and apples. Coat with enough dressing to evenly moisten. Divide onto serving plates and garnish with the pickled red onions. Recipe serves four. Enjoy!
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