Recipes

Recipe: Squash & apple salad

Recipe: Squash & apple salad

Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Catherine Doherty

Recipes

Recipe: Squash & apple salad

Butternut squash, apples and crispy quinoa are spiced and tossed in a tangy vinaigrette for a veggie-focused meal that calls in the best flavours of winter. 

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Ingredients

  • 3 tbsp extra-virgin olive oil
  • 2 tsp granulated sugar
  • 3⁄4 tsp cinnamon
  • 1⁄8 tsp cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • 1 large butternut squash, peeled, cored and cut into 1-inch cubes
  • 2 baking apples (such as Braeburn or Pink Lady), peeled, cored and halved, divided
  • 4 cups trimmed watercress
  • 3 tbsp House Vinaigrette (see recipe below) 3 oz shaved Parmesan for garnish
  • 2 tbsp Crispy Quinoa (see recipe below) for garnish

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, stir together the olive oil, sugar, cinnamon and cayenne; season with salt and pepper. Add the squash and three of the apple halves; toss to coat. Spread out on the prepared baking sheet and bake until fork-tender, about 30 minutes. Remove from the oven and allow the mixture to cool completely.

Serves 4-6

 

House Vinaigrette

Ingredients

  • 3 tbsp chopped red onion
  • 2⁄3 cup extra virgin olive oil
  • 1⁄4 cup canola oil
  • 1⁄4 cup unseasoned rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp grainy Dijon mustard
  • Kosher salt and freshly ground black pepper to taste

Directions

1. Add all ingredients to a blender and blend until smooth and creamy, about 1 minute. Store in the fridge for up to five days.

Makes 1 1/2 cups

 

Crispy Quinoa

Ingredients

  • 1⁄2 cup red quinoa, rinsed
  • 3 tbsp canola oil

Directions

Combine the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, covered, until the quinoa is tender, 10 to 12 minutes. Remove from the heat and let stand, covered, for five minutes. Drain, if needed, and spread on a plate to cool.

Heat the canola oil in a medium skillet over medium-high heat. Carefully add the cooled quinoa. Cook, stirring occasionally, until golden brown, 5 to 6 minutes. Drain on a plate lined with paper towels until cool. Store in the fridge for up to two days.

Makes 1 cup


Excerpted from Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons by Jeff Crump and Bettina Schormann. Recipes Copyright © 2018. Excerpted by permission of Penguin Canada. All rights reserved.

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"Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons" by Jeff Crump and Bettina Schormann, $35, amazon.ca

 

 

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Recipe: Squash & apple salad

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