Roasted Squash Salad Recipe
local lettuces, Maidstone Harvest koginut squash pickled onion, honeycrisp apple, pepitas, Chapel's Creamery trace of crab cheddar spiced apple vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Pickled Onions
Spiced Apple Vinaigrette
Method
Prepare Pickled Onions
- 1
Slice the Onion
Thinly slice the red onion and place in a heatproof bowl.
- 2
Make the Pickling Liquid
In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves.
- 3
Pickle the Onions
Pour the hot pickling liquid over the sliced onions. Let it sit for at least 30 minutes or until cooled.
Roast the Squash
- 4
Preheat Oven
Preheat your oven to 400°F (200°C).
- 5
Prepare the Squash
Cut the koginut squash in half, remove seeds, and slice into wedges. Toss with olive oil, salt, and pepper.
- 6
Roast the Squash
Spread the squash wedges on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender and slightly caramelized.
Prepare Vinaigrette
- 7
Combine Ingredients
In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, ground cinnamon, salt, and pepper until well combined.
Assemble the Salad
- 8
Prepare the Salad Base
In a large bowl, combine the local lettuces, roasted squash, and diced honeycrisp apple.
- 9
Add Pickled Onions and Cheese
Add the pickled onions and Chapel's Creamery trace of crab cheddar to the salad.
- 10
Dress the Salad
Drizzle the spiced apple vinaigrette over the salad and toss gently to combine.
- 11
Top with Pepitas
Sprinkle the pepitas on top of the salad before serving.