Roasted Squash & Apple Salad with Almond Breadcrumbs & Dijon Vinaigrette

Roasted Squash & Apple Salad

with Almond Breadcrumbs & Dijon Vinaigrette

30 MIN
$11.99 Serves 2-4
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From the Test Kitchen

This vibrant salad is brimming with quintessential fall flavors thanks to sweet delicata squash, crisp apple, and fragrant rosemary-almond breadcrumbs. It all comes together with a verdant duo of spinach and arugula, plus a tangy-sweet vinaigrette made with apple cider vinegar, dijon, and honey.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Roasted Squash & Apple Salad with Almond Breadcrumbs & Dijon Vinaigrette
Title
  • 1 Apple
  • 2 oz Arugula
  • 3 oz Baby Spinach
  • 1 Delicata Squash
  • ¼ cup Panko Breadcrumbs
  • 1 bunch Rosemary
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2 Tbsps Sliced Roasted Almonds
  • 2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1 Prepare & roast the squash

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into ½-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the almonds. Pick the rosemary leaves off the stems; roughly chop the leaves. Quarter, core, and thinly slice the apple. In a bowl, combine the vinegar, honey, mustard, and 2 tablespoons of olive oil. Season with salt and pepper.

3 Toast the breadcrumbs & serve your dish

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped almonds, and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Turn off the heat. In a large bowl, combine the arugula, spinach, sliced apple, roasted squash, and enough of the vinaigrette to coat (you may have extra). Toss to coat; taste, then season with salt and pepper if desired. Serve the salad garnished with toasted breadcrumbs. Enjoy!

Tips from Home Chefs

1 Prepare & roast the squash

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into ½-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the almonds. Pick the rosemary leaves off the stems; roughly chop the leaves. Quarter, core, and thinly slice the apple. In a bowl, combine the vinegar, honey, mustard, and 2 tablespoons of olive oil. Season with salt and pepper.

3 Toast the breadcrumbs & serve your dish

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped almonds, and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Turn off the heat. In a large bowl, combine the arugula, spinach, sliced apple, roasted squash, and enough of the vinaigrette to coat (you may have extra). Toss to coat; taste, then season with salt and pepper if desired. Serve the salad garnished with toasted breadcrumbs. Enjoy!

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