Roasted Squash Apple And Cipollini Onion Salad Food

ROASTED SQUASH, APPLE, AND CIPOLLINI ONION SALAD

Steps:

• Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes.
• Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.

SQUASH AND APPLE SALAD WITH MUSTARDY DRESSING

Steps:

• For the mustardy dressing: Combine the mustard and vinegar in a small bowl, then whisk in the oil until emulsified. Season to taste.
• For the salad: Preheat the oven to 425 degrees F.
• Toss the squash in the olive oil and spread out on a rimmed baking sheet. Sprinkle with a few pinches of salt, a few turns of pepper and the cayenne. Roast until browned, tossing halfway through, 18 to 20 minutes. Allow to cool.
• In a small bowl, toss the apple with the lemon juice.
• Place the spinach in a large serving bowl, then add the toppings beautifully in rows: the squash, onion, corn, Cheddar, sunflower seeds and the apple. Dress as desired.

HONEY ROASTED CIPOLLINI ONIONS

Steps:

• Preheat oven to 325 degrees F.
• Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
• In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
• In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

ROASTED SQUASH, APPLE, AND CIPOLLINI ONION SALAD

Steps:

• 1. Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes. 2. Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.

OVEN-ROASTED SQUASH, APPLES & ONIONS

Steps:

• Heat oven to 400ºF.
• Pierce squash with sharp knife; place on microwaveable plate. Microwave on HIGH 2 min.; cool 2 min. Meanwhile, mix dressing, sugar and rosemary until blended.
• Cut squash lengthwise in half; remove and discard seeds. Cut each half into 4 wedges; place in large bowl. Add apples and onions; mix lightly. Add dressing mixture; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
• Bake 30 min. or until squash is tender, turning after 15 min.