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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.styleathome.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Blender
- Saucepan
- Skillet
- Plate
- Paper towel
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Spoon
- Whisk
- Fine-mesh sieve
- Spatula
- Colander
- Stove
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tsp granulated sugar
- 3⁄4 tsp cinnamon
- 1⁄8 tsp cayenne pepper
- Kosher salt
- freshly ground black pepper
- 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
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