From the creative kitchens of Culinary Works and chef Julia Deane, we have this wonderful salad to introduce the tastes of fall to your table, with apples, cranberries, and squash perfectly complemented by a fresh homemade dressing.
2/3 cup extra virgin olive oil
1/3 cup white wine or champagne vinegar
1/4 cup maple syrup
2 tablespoons Dijon mustard
1 garlic clove, minced
1 large shallot – chopped fine
Salt & pepper
1 head escarole – washed and chopped small 1/2-1 wide inch slivers
1 large head radicchio – sliced thin slivers
2-3 Granny Smith apples – chopped small 1/2 in x 1/2 roughly
1/2 cup dried cranberries
1 container butternut squash – pre cut – or pre skinned and you chop into large chunks
1/2 small red onion, chopped
Nuts – toasted – pecans and or walnuts
Blue cheese crumbles
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake very well before serving.
Coat your squash with olive oil salt and pepper. Roast in a single layer in 375 degree oven for 20 mins. Check at 15 mins, you want to see some browning and caramelizing. Remove from oven, let cool to room temperature. Toast nuts in hot oven, check after 6 minutes, do not burn, do not walk away, set a timer. Let cool. Make sure all other ingredients are chopped and ready. Add all ingredients to bowl, season with salt and pepper, toss dressing lightly at first and then add more if needed. Toss cheese at end, however much you want, but do not let it overpower.
Note – This is a forgiving recipe, if you have more of one and less of another, it’s ok. Chopped bacon or quinoa would also be nice additions. Basically, you are not limited to the recipe.