Butternut Squash, Apple, and Stilton SaladI really didn’t believe all the hype about Hurricane Sandy. I found myself at the grocery store on Sunday, stocking up on perishable food like chicken and cheese to round out our already mostly-stocked fridge, ready to start cooking my lunches for the week. We were not prepared for a power outage (unless you count having lots of red wine as being prepared).

But we got lucky. There didn’t seem to be any major damage in my neighborhood, and we never lost power. However, I still can’t believe the damage in NYC and New Jersey. Unreal. I hope everyone that was affected is doing okay.

I’m very thankful we didn’t get hit too badly. I’m also very happy that my food didn’t go bad and I was able to make this salad.

I’m generally not a big salad person. When I do eat salad as a meal, I like it to have substance. Between the roasted squash, chicken, apples, stilton, and arugula I had on hand, I thought to put together a colorful and hearty fall salad. I threw together a light maple vinaigrette to dress it, and also added some walnuts for extra crunch. Definitely meal-worthy.

Butternut Squash, Apple, and Stilton Salad with Maple Vinaigrette

Butternut Squash, Apple, and Stilton Salad

Ingredients (serves 1)

    For the salad (use as much or as little of each ingredient as you want):

    • Butternut squash, cut into 1/2 inch cubes
    • Olive oil
    • Arugula
    • Stilton (or other crumbly blue cheese)
    • Granny smith apple, cut into 1/2 inch cubes
    • Walnuts
    • Shallot, thinly sliced
    • Cooked chicken, shredded
    • Salt and pepper

    For the dressing:

    • 1 tsp. extra virgin olive oil
    • 2 tsp. cider vinegar
    • 1/2 tsp. dijon mustard
    • 1 tsp. maple syrup
    • Salt and pepper

    Instructions

    Toss the butternut squash cubes in a little bit of olive oil, salt, and pepper. Spread out on a sheet pan and roast in a 400°F oven for about 30 minutes, or until soft. Meanwhile, whisk together the dressing ingredients and season with salt and pepper.

    Butternut Squash, Apple, and Stilton Salad

    When the squash is cool, toss together the salad ingredients and serve with the dressing. (Normally I would have tossed the salad with the dressing, but I was actually packing it up to bring to work after.)

    By the way, happy Halloween everyone!

    How do you prepare for big storms?

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    • DeliciousDish

      That salad looks beautiful! Happy Halloween! (I had red wine too… and made a beef stew and several baked goods to get us through the storm… then we ran out of stew so I made a big pot of soup too.)

    • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

      I agree with you on the salad front…it has to be really interesting for me to actually like it! But this is so full of awesomeness that I know I’d adore it. I’m glad you avoided the hurricane!!

    • http://twitter.com/Daisy_III IndulgeInspireImbibe

      so sad for the folks that were really affected by Sandy 🙁 We are definitley lucky. this salad looks awesome.

    • The Squishy Monster

      What a lovely fall salad…I especially love the apple cider and Stilton in this!
      http://TheSquishyMonster.com

    • http://www.simplylifeblog.com/ Simply Life

      I’m so grateful that we weren’t hit too hard here. This salad looks great!

    • http://www.acambridgestory.com Emily

      This salad sounds absolutely incredible! I love adding warm, fall elements to crisp salads.

    • http://twitter.com/TraveleatloveMM Meghan M.

      This looks like the perfect fall salad!

    • Amy (Savory Moments)

      Yum! What a fresh and delicious looking fall salad! So colorful.



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