Roasted Butternut Apple Harvest Salad

27 Nov

It’s almost winter. Can you tell? I can. There are markers for such events.

It’s also the season of winter squash. I am also in love. With a lot of things, including this salad. And squash, obviously.

I seriously plan to eat this everyday for lunch until every last ingredient is gone. I think butternut squash is my new “sweet potato.”

Roasted Butternut Apple Harvest Salad

1 butternut squash

1 small red onion, thinly sliced

1  red apple, cored and chopped

1 oz soft goat cheese (chevre)

2-4 cups arugula

3oz whole grain baguette, torn into bite-sized pieces

1-2 tsp (preferably local) honey

1-2 tsp Balsamic vinegar

1 Tbs extra virgin olive oil

1/8 tsp each of the following:

  • garlic powder
  • salt
  • pepper
  • chili powder
  • cinnamon

Cut squash lengthwise, spritz with olive oil, and season. Bake at 375 for 40-60 minutes, until just tender.

Add bread and apples to baking sheet during the last 15-20 minutes of squash cooking.

Remove, let cool, then peel skin and cube squash.

Toss it all together.

Drizzle with a little honey and balsamic.

That’s a boatload of veggies. And a serving of fruit. And whole grains.

Clean eating at its finest.

But now . . . what’s for dinner?


3 Responses to “Roasted Butternut Apple Harvest Salad”

  1. Kates November 27, 2012 at 5:15 am #

    That sounds yummy! I made the chicken and zucchini tonight and it was a lot better than I had anticipated! I can’t tell you how much better my insides are already feeling! 🙂

    • Jess November 27, 2012 at 7:24 pm #

      Haha Awesome!

  2. Kates November 27, 2012 at 5:27 am #

    Need more soups! 🙂 And you need to find clean eating desserts LOL

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