Chopped Winter Salad with Butternut Squash
By The Editors of America's Test KitchenPublished on August 27, 2020
Time
1 hour
Yield
Serves 4
Ingredients
1 (1½- to 2-pound) butternut squash, peeled, seeded, and cut into ½-inch pieces (4½ cups)¼ cup extra-virgin olive oil, divided3 tablespoons balsamic vinegar, divided⅜ teaspoon table salt, divided⅜ teaspoon pepper, divided1 tablespoon Dijon mustard 1 small head radicchio (6 ounces), halved, cored, and cut into ½-inch pieces1 romaine lettuce heart (6 ounces), cut into 1-inch pieces1 Fuji apple, cored and cut into ½-inch cubes½ cup hazelnuts, toasted, skinned, and chopped2 ounces feta cheese, crumbled (½ cup)
Before You Begin
We prefer Fuji, but any sweet apple will work here.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss squash, 1 tablespoon oil, 1½ teaspoons vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until well browned and tender, 20 to 25 minutes, stirring halfway through roasting. Remove sheet from oven and let squash cool for 5 minutes.
- Meanwhile, whisk mustard, remaining 3 tablespoons oil, remaining 2½ tablespoons vinegar, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in large bowl.
- Add radicchio, lettuce, and apple to bowl with dressing and toss to combine. Season with salt and pepper to taste. Divide salad among 4 plates. Top with squash, then sprinkle with hazelnuts and feta. Serve.
Time
1 hourYield
Serves 4Ingredients
1 (1½- to 2-pound) butternut squash, peeled, seeded, and cut into ½-inch pieces (4½ cups)
¼ cup extra-virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
⅜ teaspoon table salt, divided
⅜ teaspoon pepper, divided
1 tablespoon Dijon mustard
1 small head radicchio (6 ounces), halved, cored, and cut into ½-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
1 Fuji apple, cored and cut into ½-inch cubes
½ cup hazelnuts, toasted, skinned, and chopped
2 ounces feta cheese, crumbled (½ cup)
Ingredients
1 (1½- to 2-pound) butternut squash, peeled, seeded, and cut into ½-inch pieces (4½ cups)
¼ cup extra-virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
⅜ teaspoon table salt, divided
⅜ teaspoon pepper, divided
1 tablespoon Dijon mustard
1 small head radicchio (6 ounces), halved, cored, and cut into ½-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
1 Fuji apple, cored and cut into ½-inch cubes
½ cup hazelnuts, toasted, skinned, and chopped
2 ounces feta cheese, crumbled (½ cup)
Ingredients
1 (1½- to 2-pound) butternut squash, peeled, seeded, and cut into ½-inch pieces (4½ cups)
¼ cup extra-virgin olive oil, divided
3 tablespoons balsamic vinegar, divided
⅜ teaspoon table salt, divided
⅜ teaspoon pepper, divided
1 tablespoon Dijon mustard
1 small head radicchio (6 ounces), halved, cored, and cut into ½-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
1 Fuji apple, cored and cut into ½-inch cubes
½ cup hazelnuts, toasted, skinned, and chopped
2 ounces feta cheese, crumbled (½ cup)
Why This Recipe Works
We topped this romaine, radicchio, and apple salad with creamy roasted butternut squash, toasted hazelnuts, and feta cheese to make a quick, hearty, healthy dinner.
Before You Begin
We prefer Fuji, but any sweet apple will work here.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss squash, 1 tablespoon oil, 1½ teaspoons vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until well browned and tender, 20 to 25 minutes, stirring halfway through roasting. Remove sheet from oven and let squash cool for 5 minutes.
- Meanwhile, whisk mustard, remaining 3 tablespoons oil, remaining 2½ tablespoons vinegar, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in large bowl.
- Add radicchio, lettuce, and apple to bowl with dressing and toss to combine. Season with salt and pepper to taste. Divide salad among 4 plates. Top with squash, then sprinkle with hazelnuts and feta. Serve.
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