on Yahoo!Ingredients
| Cider Dressing | |
| 1/3 | cup maple syrup |
| 1/3 | cup cider vinegar |
| 3 | tablespoons cognac or brandy |
| 1 ½ | tablespoons mustard seeds |
| Salad | |
| 2 | small pepper or acorn squash |
| 2 | teaspoons kosher salt |
| 2 | tablespoons clarified butter * |
| 2 | large apples, Granny Smith or Courtland |
| 6 | cups mixed salad greens |
| ¼ | cup pinenuts, toasted |
Instructions
- Preheat oven to 400 F.
- Cut squash in half lengthwise. Remove seeds.
- Cut each half into 1-inch thick slices, lengthwise.
- Line a baking sheet with parchment paper and spread squash out on the baking sheet. Season with two teaspoons of salt.
- Bake for 15 minutes, turn slices over and bake for 15 minutes more or until golden.
- Peel and cut apples in half lengthwise. Remove core and cut each half into four wedges.
- Sauté apples in clarified butter until golden brown. Set aside.
- Distribute the greens on 6 plates and arrange the squash and apple slices over top.
- Deglaze* the sauté pan the apples were cooked in with the dressing and reduce to a syrupy consistency.
- Add pinenuts to dressing and drizzle over greens.
Serves
Makes 6 servings
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