is an autumn salad.
Once the temperature dips down into that familiar chill, it becomes harder and harder to handle a salad as chilly. Raw vegetables, cool and crisp and lovely just one season ago- they lose some of their charm for me.
If the same is true for you, I suggest roasting all the fall vegetables you enjoy most and piling the mess of them in a bowl with dried cranberries and chopped fresh scallions. You won’t even need a dressing because the roasting process will do its job intensifying the warmth, the flavor, of each vegetable. Butternut squash will caramelize and turn syrupy sweet. Strands of onion will melt into glossy, tender noodles.
A bowlful can serve as a hearty side dish or a warming lunchtime salad.
Autumn Butternut Squash Salad
- 1 butternut squash, peeled and chopped into 1-2 inch chucks
- 1 large onion, peeled and chopped
- 1 large apple, peeled and chopped in pieces roughly the same size as the squash
- 2 tablespoons oil
- salt and pepper
- 1/2 cup dried unsweetened cranberries
- 1/4 cup chopped scallions (green onions)
- Preheat the oven to 350 degrees F. Toss the butternut squash, apple, onion, and oil in a large bowl, using your hands to coat the fruit/vegetables well with oil.
- Spread the fruit/vegetables on a large baking sheet, salt and pepper them liberally, and roast for 1 hour. Check the vegetables after 40 minutes and flip them as best you can to ensure they do not burn on one side.
- When they are tender and able to be pierced with a fork, remove the fruit/vegetables to a large bowl. Toss with the dried cranberries and scallions.