Butternut Squash Ribbon Salad with Apple-Dijon Vinaigrette
Combining raw butternut squash, beets and Granny Smith apples creates an amazingly sweet taste with a crunchy texture. All you need is a vegetable peeler and a paring knife to create this show-stopping Autumn salad.
Ingredients
Salad
- 1 small butternut squash about 2 pounds
- 2 medium red beets
- 1 large Granny Smith apple cored and thinly sliced
Apple-Dijon Vinaigrette
- 2 tablespoons apple cider vinegar
- 2 tablespoons 100% apple juice or apple cider
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons almond oil or extra-virgin olive oil
- 1/3 cup toasted chopped pecans
Instructions
- Butternut Squash: with a sharp knife, cut off ends of squash as well as outer skin. Cut in half lengthwise; remove seeds. Run a vegetable peeler down the cut-side of each half, forming thin ribbons about 3/4-inch wide. Add to large bowl. (You will have uneven pieces- just add to bowl.)
- Beets: with a sharp knife, trim both ends of beets. Remove skin either with knife or peeler. (If desired, save leaves and stems for soups and stocks.) Run peeler down the sides of beets, forming very thin slices. Set aside.
- Vinaigrette: in a small bowl, whisk together all ingredients except oil. Slowly add oil; whisking constantly until well combined.
- Assembly: Combine beet and apple slices with squash ribbons. Toss with just enough vinaigrette to lightly cover. Arrange salad on serving plate, Garnish with chopped pecans.
Notes
Make ahead and Storage Tips: butternut squash and beets may be prepared up to 2 days ahead. Cover and refrigerate in separate containers. (prevents beets from “bleeding” onto squash) Vinaigrette may be made up to 2 days ahead. Store, covered in refrigerator; whisk before adding to salad.
Butternut squash and beets may also be sliced using a mandolin.
If ribbon salads intrigue you, check out Summer Squash Ribbon Salad and Asparagus Ribbon Salad with Lemony Vinaigrette.
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