2

Butternut Squash Salad with Curry-Apple Dressing

Total Time
51 min
Prep
16 min
Cook
35 min
Serves
6
Difficulty
Easy
This pairing of sweet apple juice and spicy curry powder makes for a salad that'll have your taste buds talking!
Ingredients

uncooked butternut squash

2½ pound(s)

vegetable oil

2 Tbsp

apple juice

2 Tbsp

apple cider vinegar

2 Tbsp

uncooked red onion(s)

2 Tbsp, chopped, chopped

curry powder

1 tsp

sugar

½ tsp

table salt

¼ tsp

black pepper

tsp

fresh parsley

1 Tbsp, fresh, chopped

Instructions

  1. Preheat oven to 400°F. Line a baking pan with aluminum foil.
  2. Cut squash in half crosswise where it starts to widen (where the round "bulb" meets the "neck"). Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
  3. Meanwhile, combine remaining ingredients in a small bowl; set aside.
  4. Peel and seed cooled squash; cut into 3/4–inch cubes. Place in a serving bowl and toss with dressing. Yields about 2/3 cup per serving.

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