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If you haven’t figured it out by now, we get really excited about squash and sweet potatoes and apples.

Really excited.

Last weekend, we made an excursion to the Food Truck Throwdown, Boston vs. New York.

There, we experienced Roxy’s Fall Melt: grilled cheese made with roasted sweet potatoes, cinnamon roasted apples, raisins, and vermont cheddar.

Needless to say, it’s vying with our strawberry & chocolate grilled cheese for best sandwich of all time.

It reminded us of the salad we made a few weeks ago based on this recipe, once again from How Sweet It Is (we promise we didn’t intend to post so many How Sweet recipes on this blog, it just happened that way… our blog-crush just has really good taste.)

It also contains roasted sweet potatoes, apples, and bread. Yes, bread. In a salad. Call it a panzanella if you want.

This salad is fall on a plate.


“Autumn On A Plate” Salad

makes about 6 servings, depending on the size of the squash and sweet potatoes

What you’ll need:

  • 1 tablespoon olive oil
  • 1 small butternut squash
  • 2 sweet potatoes
  • 2 apples, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 3-4 cups fresh arugula
  • 4-5 thick slices multigrain bread, cut into chunks

Pomegranate Vinaigrette:

  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 cup pomegranate juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • pinches of salt, pepper & nutmeg

Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.

Peel the squash and sweet potatoes, scoop out the squash, and chop all of them into cubes.

In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture, and mix again to coat.

Lay on a baking sheet and bake for 20 minutes, flipping once.

Meanwhile, chop up your apples. We used Honeycrisps, our favorite!

After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.

While the apples and squash bake, cube your bread.

When squash and apples are tender and roasty (that is now a word because I say so), take them out…

…then put bread chunks on the baking sheet. Drizzle with a bit of olive oil. Bake for 10-12 minutes, or until golden and crispy.

Meanwhile, make your dressing. Combine mustard, honey, pomegranate juice, vinegar, salt, pepper, nutmeg, and olive oil in a plastic container, then shake it up!

Place arugula on a plate. Top with roasted veggies and apples and bread cubes. Drizzle lightly with vinaigrette.

Pour yourself a mug of cider, grab a fork, and take a bite of pure autumn bliss.

Now this is a salad that every fall-lover can get excited about.

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