Food and Libations · Recipes · salads · Side Dishes

On the Lighter Side of Fall: Roasted Yellow Squash Salad with Apple Cider Vinagrette

Every time I open my refrigerator over the last few days I find myself staring at this lovely yellow squash i bought and thinking, what am I going to do with you?

Then today, eureka! Squash, meet apples. Apples, meet squash.


I will roast you together and toss you in an apple cider vinaigrette, and you will be delicious.

You will need:
two red apples
one yellow squash
1/2 an onion, diced
olive oil for roasting
arugula or another green lettuce if you prefer.

for the vinaigrette:
2 TBSP apple cider vinegar
1/2 tsp minced garlic
1/2TSP salt
1/4 TSP pepper
1 TSP dijon mustard
1/8 C olive oil

pre heat your oven to 400 degrees.

peel and cube your squash, then core and cube your apples (I leave my apple skins are, for texture and it’s also where all of the vitamins are.) Get both onto a sheet pan

toss with about 2 TBSP olive oil, and a sprinkle of salt and black pepper, pop into the oven for about 10- 15 minutes, depending on how tender you would like them. I prefer 10 minutes.

While they roast, prepare the vinaigrette. Add cider vinegar, garlic, dijon, slat and pepper. stir. then whisk in about 1/8 C olive oil.


chop your onion and lettuce. In a large bowl, add in the vinegrette, the lettuce, the roasted apples and squash and the onions.

toss just before serving. plate and serve with a bit of shaved parm, or not, whichever you prefer.


Bon Appetit!

get the printable version of this recipe HERE

We’re sharing over at…

Funky Junk's Sat Nite Special


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