Recipes
Squash, Apple and Almond Salad
- Yield: 4 Servings
- Prep Time: 15 Mins.
- Cook Time: 40 Mins.
- The contrast of the spiced, cooked squash against the spice-rubbed almonds and tart, crisp apple is so tasty. You can even just make the almonds from this recipe and serve them warm. This dish is versatile. It makes for a refreshing appetizer for your table, and you can also arrange it on a large serving platter to serve as a side dish. Try putting it out with the finger foods and dip and watch people go to town!
Ingredients
-
Squash:
- 1 medium butternut squash, split lengthwise, seeded, skin removed
- 6 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 2 tablespoons dark brown sugar
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground cinnamon
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Almonds:
- 1/2 cup Fisher® Sliced Almonds
- 1/2 teaspoon ground cumin
-
Dressing:
- juice from 1 large lemon
- 1-1/2 tablespoon honey
-
Topping:
- 1 medium Honey crisp apple, cored and cut into 1/2-inch dice - for food safety, scrub firm produce with a clean vegetable brush under running water
Directions
- Preheat oven to 425°F.
- Cook the squash: Cut the squash into 1-inch slices and arrange the slices in a single layer on a rimmed baking sheet, cut side up. Sprinkle with 2 tablespoons of the olive oil, brown sugar, ½ teaspoon kosher salt and the cinnamon. Bake for 35 to 40 minutes or until the squash is tender. Remove from the oven. Cool.
- The almonds: Toss ¼ cup of the almonds with 1 teaspoon olive oil, cumin and a pinch salt. Toast in the oven until golden brown, 4 to 6 minutes.
- The dressing: In the blender, combine the remaining ¼ cup almonds and 4 tablespoons olive oil with the lemon juice, 1 tablespoon honey and ½ teaspoon salt and blend until smooth. Add a few teaspoons of water to thin if the mixture is too thick and add more honey if the mixture is too tart.
- Serve the dish: Arrange the squash on a platter with the apple cubes and almond dressing. Top all over with the toasted almonds.
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