Average Rating: 4.75TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 14 servings (1 cup each).Ingredients
- 1 medium butternut squash, peeled, seeded and cut into cubes
- 2 tablespoons olive oil, divided
- Dash each salt and pepper
- 1 loaf sourdough bread (1 pound), cut into cubes
- 2 tablespoons each minced fresh basil, cilantro and mint, divided
- 1 cup fresh arugula
- 1 medium apple, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pitted Greek olives, sliced
- 2 tablespoons lime juice
- 1-1/2 teaspoons grated lime zest
APPLE DRESSING:- 1/4 cup chopped peeled apple
- 2 tablespoons honey, divided
- 1 tablespoon plus 1/2 cup olive oil, divided
- 1/4 cup white balsamic vinegar
- 1 tablespoon apple brandy or apple cider
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool.
- 2. In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside.
- 3. Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl.
- 4. In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender.
- 5. Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.
Nutrition Facts
1 cup: 276 calories, 13g fat (2g saturated fat), 0 cholesterol, 363mg sodium, 38g carbohydrate (11g sugars, 4g fiber), 5g protein.
