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Fuhrman's Warm Spiced Butternut Squash Salad with Winesap Apples and Raw Pumpkin Seeds

Monday, October 14, 2013

Warm Spiced Butternut Squash Salad with Winesap Apples and Raw Pumpkin Seeds

Serves: 4 Preparation Time: 30 minutes


For the Vinaigrette Dressing:
1 clove garlic
1 tablespoon shallots
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 cup unsweetened apple juice or water
2 tablespoons raw almond butter
1 tablespoon maple syrup
1/2 cup parsley
6 leaves sage

For the Butternut Squash:
12 ounces butternut squash, cut into 3/4 inch dice
1 tablespoon date sugar
pinch ground cinnamon
pinch ground cloves
pinch ground allspice
pinch cayenne
1/2 cup unsweetened apple juice
For the Salad:
4 tablespoons raw pumpkin seeds
2 apples (Winesap or other local apple), diced
2 tablespoons chopped unsulfured unsweetened dried apples
2 tablespoons red onions, sliced
3 cups spinach, sliced
3 cups kale, sliced very thinly

Combine all dressing ingredients in a high-powered blender. Blend at high speed until combined.

Preheat oven to 350 degrees. To roast the butternut squash, mix the squash with the date sugar, cinnamon, cloves, allspice, cayenne and apple juice. Place the mixture in a baking pan, cover with foil and roast until caramelized but still firm when a fork is inserted, about 15 minutes.

While the squash is roasting, combine pumpkin seeds, apples, dried apples, onions, spinach and kale in a bowl.

Remove squash from oven and combine with vinaigrette. Pour over the salad, mix to combine and serve immediately.

Chef Martin Oswald's Tip: This salad shines with all the great produce the fall season has to offer. When cooking the butternut squash, you want to lightly brown them on all sides to release their natural sugar, also as they turn color, you want to check repeatedly for doneness by poking them with a fork or knife. A little resistance when inserting the fork will guarantee a good "bite" and lots of smiling faces. In place of butternut squash you can use sweet potatoes, parsnip, delicata squash, acorn squash or buttercup squash.

Member Comments About This Blog Post:
IRONBESS 10/27/2013 12:55AM

    Thanks for sharing this recipe. It's soooo tasty!

I didn't have everything on hand but enough to adapt it. For the dressing I used balsamic vinegar and fresh juice of 1 small lemon instead of apple cider vinegar. Had cashew-macadamia butter on hand instead of almond, and delicata squash instead of butternut. I wanted to use up a little fresh red cabbage, shredded that and added it to the salad too. It gave a nice crunch and color. The squash was sweet enough I didn't use any apple juice. Oh, it took longer to cook the squash than 15 minutes. It was still half raw at that point.

This was so yummy, I'll be making it again and again.

Is this from the new ETL cookbook? If the recipes are this good, I'll have to order it. Thanks again.

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CELEST 10/17/2013 1:44PM

    My word this sounds amazing. Definitely going to give it a try tomorrow.

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SAMMIESMOM13 10/17/2013 9:28AM

    I love Winesaps, but I can't find them any longer. Can anyone else find them? They used to always be in the grocery stores.

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MSGRANNYMAE 10/16/2013 7:50PM


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HIKETOHEIGHTS 10/15/2013 6:26AM

    Makes my mouth water

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NANCYPAT1 10/15/2013 6:03AM

    Sounds yummy

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FLAMENM 10/14/2013 11:00PM


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2HAMSDIET 10/14/2013 7:55PM


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SUSIEPH1 10/14/2013 7:19PM

    Sounds awesome .. Will copy paste that recipe into my notes ..
Hugs Susie . emoticon emoticon

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COCK-ROBIN 10/14/2013 6:51PM


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IRONBESS 10/14/2013 6:20PM

    This sounds really good. I'm going to make it. Thanks!

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PETALIA 10/14/2013 4:28PM

    Wow! This sounds delicious! There are a lot of ingredients. I like the sound of dried apples, sage, and almond butter to the butternut squash and greens, amongst other things. When I feel courageous, I would very much like to try making this. Thanks.

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JITZUROE 10/14/2013 4:19PM

    Mmmmmmmm this sounds so YUMMY!!!!

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DS9KIE 10/14/2013 4:04PM

    yummy (I see your out of the bedroom...woo hoo)

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ARTJAC 10/14/2013 3:48PM


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