Prep Time: 20 minutes
Cooks in: 35 minutes
Servings: 4-6
Recipe Source: KORU® New Zealand
“A great fall salad with a spicy walnut dressing!”
– Sandi McGrath
INGREDIENTS
Salad:
- 1 KORU® Apple, cored and sliced into 16 wedges (about 1/2″ thick)
- 1 small butternut squash, about 1 lb (400 gms), halved lengthwise, seeded, and cut in 1/4″half moon shaped slices (a mandolin works great for this)
No need to peel the squash if it is washed well. - 1 Tablespoon olive oil
- Sea Salt
- About 5 cups salad greens
- Bacon bits or crumbled blue cheese, optional
Maple walnuts:
- 1/2 cup walnut halves
- 2 teaspoons maple syrup
- 1/8 teaspoon ground cinnamon
- Sea Salt
Spicy maple dressing:
- 1/4 cup walnuts
- 1 small clove garlic, chopped
- 1 small red chili, chopped (about 1/4 teaspoon)
- 1/4 cup maple syrup
- 1/8 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground dry mustard
- 1 Tablespoon olive oil
- 1 Tablespoon canola oil
METHOD
- Heat oven to 425f/220c
Preparation:
- Arrange apple wedges in a single layer on a baking tray lined with baking paper. Roast for 10-12 minutes until apples start to shrivel. Set aside to cool.
- In a medium mixing bowl, toss butternut slices with olive oil, lay in a single layer on a baking pan lined with baking paper. Sprinkle with salt. Roast for about 25 minutes, turning halfway through cooking time, until slices are crisp but not burnt. Set aside.
- Toast walnuts in a small skillet over medium heat for about 3-4 minutes, stirring occasionally. Mix in maple syrup, cinnamon and salt and stir until syrup is evaporated, about 2 minutes. Transfer to a plate to cool.
- For the dressing, in a blender whiz the walnuts, garlic and chili, add the rest of the ingredients until mixed well, adding oils at the final stage.
Assembly:
- In a large serving bowl or on a platter, arrange the salad greens, top with roasted apples and butternut slices, and finally the walnuts.
To serve:
- Drizzle with salad dressing and serve!
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