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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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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.
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.
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