Roasted Winter Squash Salad with Apples and Fennel

  • 2 lbs buttercup or butternut squash
  • 2 tsp chopped rosemary or 1 tsp dried
  • 2 TB olive oil
  • 1 medium fennel bulb
  • 1 medium red onion
  • 2 Gala or other sweet apples
  • ½ cup dried currants
  • 4 TB white balsamic vinegar
  • 1 lemon, zest and juice
  • 1 cup apple cider or juice
  • 4 TB olive oil
  • Sea salt and pepper to taste

This is a lovely saffron colored salad with specks of red, purple, green and black.  It also is hearty and delicious!  A great choice for a pot luck as it is served at room temperature and holds up well.

Prepare the squash by peeling it and removing seeds. Cut into 1 inch wedges, place in a bowl, toss with 2 TB olive oil and a large sprinkle of salt and the rosemary. Spread on a large baking sheet in a single layer. Roast in a preheated 400 degree oven for about 30 minutes until tender. Remove from oven and let cool. Trim and then chop the fennel bulb into thin slices. Peel and chop the onion into medium dice. Core the apple and chop into medium dice. Place all prepared ingredients in a large salad bowl. Add currants. When squash is cool, remove skin and chop flesh into ½ inch chunks. Add to bowl. Sprinkle the white balsamic vinegar over the salad and toss well. Use a microplane or other fine grater to zest the rind of the lemon and add to bowl along with the lemon juice. Pour half of the cider/juice over vegetables and toss well. Add olive oil, salt and pepper to taste and toss to combine. Add more lemon if needed to balance flavors. Add additional cider/juice if salad is too dry. Serve at room temperature.