I realize I haven’t posted anything remotely resembling a salad lately.
Truth is, baking is my favorite so that’s usually what I do. However, just like there are times when a girl needs a burger, there are also times when she needs a salad. A good salad. One that is substantial and tasty, with a variety of colors of flavors.
Because let’s face it, salads can be pretty boring.
But not this one! This salad is quintessentially fall with sweet honeycrisp apple slices, roasted butternut squash and crunchy roasted hazelnuts. It’s perfect alongside a Thanksgiving turkey or, simply, as a packed lunch for work.
So, you’ll need squash. Never enough squash!
Peel, slice and quarter the slices and then bake at 400 for about twenty five minutes. You still want the squash slices a little firm so they hold up in the salad.
Now, make the dressing.
This is just a simple combination of a tablespoon of olive oil, a teaspoon and a half of balsamic vinegar, a tiny pinch of sea salt, a squeeze of honey and a teaspoon of dijon mustard.
I love simple dressings like this!
Arrange a plate o’ lettuce. Here we are using some lovely romaine.
Arrange a sliced honeycrisp apple on top…
Then arrange the roasted squash pieces and finally, sprinkle roasted chopped hazelnuts….my favorite!
Drizzle the salad with dressing and you’re game.
Harvest Salad for One
1 honeycrisp apple, thinly sliced
1/2 cup roasted butternut squash slices, quartered
2 T chopped roasted hazenuts
romaine or spring mix
for the dressing:
1 T extra virgin olive oil
1.5 tsp balsamic vinegar
pinch of sea salt
1/2 tsp honey
1 tsp dijon mustard
Make the dressing first. Blend all ingredients by hand or in a blender. Set aside while you assemble salad.
Layer lettuce with butternut squash slices, apple slices and hazelnuts. Drizzle with dressing. Enjoy!