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Fall Salad

Serves 4-6
1 each butternut squash, peeled, seeded, cut into 1 inch by 2 Inch chunks
1 each acorn squash, peeled, seeded, cut into 1 inch by 2 Inch chunks
2 cups Brussels sprouts, cut in half (or quarters if they are large)
2 tablespoons olive oil
Salt and pepper
1 Honeycrisp apple, cut around the core and shaved thin on a mandolin
4 cups watercress (or arugula), cleaned, tough stems removed
3 ounces Manchego or parmesan cheese, grated on the large hole of a box grater


Toss the squash and Brussel sprouts with olive oil, salt and pepper and roast on a cookie sheet that has been lined with parchment paper in a 400 degree oven until tender and browned, about 12 minutes for the brussels and 20-25 minutes for the squash. Remove and set aside to cool. Once cool, toss together the squash, brussels, apple, greens and cheese. Dress with as much dressing as you like. Season with salt and pepper.


1 shallot chopped
1 teaspoon dijon mustard
1 tablespoon white vinegar or lemon juice)
¼ cup extra virgin olive oil

Place all ingredients for the dressing in a blender and puree until smooth. Season to taste with salt and pepper.