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Hearty Roasted Butternut Squash & Apple Salad

Blossom Lady
Oct 18, 2022 07:27 AM
Hearty Roasted Butternut Squash & Apple Salad

Can you tell that I just barely had enough light left to photograph this salad? Imagine me in the backyard, trying to stand very still (like, don’t-breathe still) over a plate of salad while Cookie chased squirrels away. Click-click-click-click-click-click-click-click, and after all that, I only got a few photos that weren’t blurry.

Granted, I had all weekend to make this salad, but I just had to wait until mid-afternoon on Sunday to get to work on them. I miss long summer days.


    1 cup hard white wheat berries, rinsed (or your whole grain of choice—farro would be a great substitute; gluten-free options include quinoa or sorghum)
  • 1 Granny smith apple, cored and sliced into ½” wide wedges
  • One small (2 to 2 ½ pounds) butternut squash
  • 1 tablespoon olive oil
  • ¼ teaspoon salt, plus more for sprinkling
  • 5 ounces baby arugula (about 5 cups, packed)
  • ⅓ cup dried cranberries

Cinnamon-maple pecans

  • ½ cup pecan pieces (or roughly chopped whole pecans)
  • 2 teaspoons maple syrup
  • Pinch ground cinnamon
  • Pinch salt
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
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