Roasted Squash, Apple, and Cipollini Onion Salad

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This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.

Martha Stewart Living, October 2010

Ingredients

2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
4 cups watercress
1 1/2 teaspoons sherry vinegar
1/4 cup chopped toasted walnuts

Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes.
Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.

kkvt

14 Oct, 2012
I made this today but with veggies from my Vermont fall garden. The greens consisted of baby arugula, spinach, fresh (shredded) celery and kale leaves. I used my own shallots in place of little onions. I thought the roasted apples would be gross but they were great. I added some pomegranate seeds at the end for color contrast and a bright burst of flavor. Yum!