Roasted Butternut Squash and Apple Salad

Ingredients for Roasted Butternut Squash and Apple Salad

• 2 tablespoons balsamic vinegar

• 2 tablespoons fresh lemon juice

• 90ml extra-virgin olive oil

• Olive oil

• Nonstick vegetable oil spray

• 60ml balsamic vinegar

• 2 teaspoons (packed) dark brown sugar

• 900g butternut squash, peeled, halved lengthwise, seeded

• Coarse kosher salt

• 4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves

• 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips

• 230g blue cheese (such as Maytag), coarsely crumbled

• 60g dried cranberries

Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.

Preheat oven to 204°C. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in centre of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.

Avvertenza

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