Fall Apple Recipe

Time45m

Serves4

green leaf & baby arugula, herbed goat cheese, seasonal local apples, brown butter roasted squash, toasted & crushed walnuts, cranberry vinaigrette

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Ingredients

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1
Prepare the Greens
In a large bowl, combine the green leaf lettuce and baby arugula. Toss gently to mix.
2
Prepare the Apples
Core and slice the seasonal apples into thin wedges. Set aside.
3
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the squash into small cubes, toss with melted butter, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender and caramelized.
4
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes until fragrant and lightly browned. Allow to cool, then crush into smaller pieces.

5
Combine the Ingredients
Once the squash is roasted and walnuts are toasted, add them to the bowl with greens. Gently crumbled the herbed goat cheese over the top.
6
Dress the Salad
Drizzle the cranberry vinaigrette over the salad, adjusting the amount to taste. Toss gently to combine all ingredients without bruising the greens.
7
Serve
Plate the salad and serve immediately, garnished with additional crushed walnuts if desired.