Recipe by smellyvegetarian
I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.
Top Review by Kumquat the Cat's friend
This was a fabulous autumn salad. It's good for you, tasted great and had a great mix of textures, both soft and crunchy. I found a gala apple but my store didn't have any radicchio so I just omitted it. I recommend using roasted sunflower seeds. I bought pre-cubed butternut squash since it can be a pain to peel and cube yourself. Plan to finish it right after you make it, because it doesn't keep well. Very good and unique! Thanks :)
- 3⁄4 lb butternut squash (cut in 3/4-inch cubes)
- 1 red bell pepper, cut into 3/4-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1⁄4 small red onion, chopped
- 4 cups Baby Spinach
- 1 gala apples, cored and thinly sliced
- 1 cup radicchio
- 1⁄2 cup unsalted sunflower seed kernels
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- .Preheat oven to 425°F
- Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
- Arrange in single layer on prepared baking sheet.
- Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
- Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
- Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.