This Roasted Squash, Apple, and Cipollini Onion Salad is a delightful fall-inspired dish that brings together the natural sweetness of apples and squash with the savory depth of roasted cipollini onions. Topped with crunchy toasted walnuts and peppery watercress, this salad makes a perfect side dish or light meal, bursting with seasonal flavors.
Roasted Squash, Apple, and Cipollini Onion Salad
Course: SaladsCuisine: American4
servings10
minutes25
minutes210
kcalIngredients
2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
4 cups watercress
1 1/2 teaspoons sherry vinegar
1/4 cup chopped toasted walnuts
Directions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Roast the vegetables: On a baking sheet, toss the apple wedges, cipollini onion rings, and butternut squash pieces with the olive oil. Season with coarse salt and freshly ground pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, or until the vegetables are tender and golden, turning halfway through.
- Prepare the salad base: While the vegetables roast, arrange the watercress on a large serving platter.
- Make the dressing: In a small bowl, whisk together the sherry vinegar with a pinch of salt and pepper.
- Assemble the salad: Once the vegetables are roasted, place them on top of the watercress. Drizzle with the sherry vinegar dressing and sprinkle with the chopped toasted walnuts.
- Serve warm: Toss the salad lightly and serve warm.
This Roasted Squash, Apple, and Cipollini Onion Salad is a healthy and flavorful dish that highlights the best of fall produce. The combination of roasted vegetables with crisp watercress and walnuts makes it a perfect accompaniment to any meal.
