Fall Squash & Endive Salad Recipe
roasted butternut squash, smoked moody blue cheese, pickled onions, crushed walnuts, pear vinaigrette (gf)
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Ingredients
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Salad
Method
Preparation
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- 2
Prepare the Endive
While the squash is roasting, wash and slice the endive into thin strips. Place in a large salad bowl.
- 3
Make the Pear Vinaigrette
In a blender, combine 1 ripe pear (peeled and chopped), 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, salt, and pepper to taste. Blend until smooth.
- 4
Combine Ingredients
Once the butternut squash is roasted and slightly cooled, add it to the bowl with endive. Add pickled onions, crushed walnuts, and crumbled smoked blue cheese.
- 5
Dress the Salad
Drizzle the pear vinaigrette over the salad and toss gently to combine. Adjust seasoning if necessary.
