Get your fill of veggies with this hearty squash and apple salad! A ginger-spiked dressing and a touch of chili adds warmth to this winter salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Granny Smith Apple
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Preheat the oven to 400°F (to roast the butternut squash.) Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Pick 1 tbsp thyme leaves (double for 4 people) from the stems. Chop the apple into 1/2-inch cubes.
Roast the apples and sweet potatoes: Toss the squash and apple on a baking sheet with a drizzle of oil, thyme, salt, pepper and as much chili flakes as you like. Bake in the centre of the oven, stirring halfway through, until golden-brown, 23-25 min.
Toast the pepitas: Meanwhile, heat a small pan over medium heat. Add the pepitas to the dry pan. Cook, stirring often, until golden and toasted, 3-4 min. Set aside. (TIP: Keep your eye on them so they don't burn!)
Make the ginger-vinaigrette: Zest, then juice the lemon. In a medium bowl, whisk drizzle of oil with the mustard,1/2 tbsp honey (double for 4 people), lemon zest and 2 tbsp lemon juice (double for 4 people). Sprinkle in as much ground ginger as you like. Season with salt and pepper. Toss in the arugula.
Finish and serve: Mound the salad on a plate. Top with the roasted squash and apples. Sprinkle over the goat cheese, cranberries and pepitas. Enjoy!