Fall Apple Walnut Salad (With Roasted Butternut Squash and Sugared Cardamom Walnuts)

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LUCIOUS FALL APPLES

Everyone needs a great "go to" salad.  This luxurious fall salad is perfect for every day or special days. Take it to your fall get togethers.  It will wow even non salad lovers.  

The maple mustard vinaigrette is so easy.  Shake it up in a jar and make it often.  It's one of my go to salad dressings or totally awesome drizzled over grilled chicken breast or pork chops. 

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ROASTED BUTTERNUT SQUASH AND DON'T FORGET THOSE CRUN CHY SEEDS

VIBRANT PEPPERY ARUGULA IS THE PERFECT GREEN FOR TART, CRISP APPLES AND SWEET ROASTED SQUASH

THESE CARDAMOM SUGARED WALNUTS ARE THE ULTIMATE CRUNCHY SALAD TOPPING

MAPLE MUSTARD VINAIGRETTE. WE'RE READY TO GO!

Roasted Butternut Squash
1 butternut squash, peeled and cubed with seeds removed or packaged cubed squash
1 t aleppo chili flake (or regular chili flake)
olive oil
course sea salt


Sugared Walnuts
1/2 c walnuts
1 T cane or coconut sugar or Swerve
1/2 t cardamom


2 fuji or gala red apples, cored and sliced thinly
1 package arugula (approx 5-6 oz)
1/4 c  grated Asiago or pecorino cheese (optional)


Maple Mustard Vinaigrette
1 T grainy mustard
3 T olive oil
3 T white balsamic
2 T maple syrup
pinch salat




Make the sugared walnuts. Toss walnuts with sugar or Swerve and cardamon in a skillet on medium heat.  Let toast until the sugar starts to melt.  Stir to evenly incorporate melted sugar and cardamon over walnuts.  Sprinkle with salt and pour out onto parchment paper or silicone pad to cool completely.  Sugar will set and make lovely crispy, sweet walnuts.


Roast the cubed squash.  Place cubed squash on a baking sheet (I like to line mine with parchment paper to make clean up easier).  Drizzle with olive oil and sprinkle with salt and chili flake.  Roast at 425 for about 30  minutes.  If you’re using the whole squash, roast the seeds with the same seasoning alongside the squash and remove them after about 20 minutes so they don’t burn.  They’ll be a nice addition to your salad as well.  Remove from the oven and let cool while you prepare the salad.  The squash is better at about room temperature when placing in your salad.
A whole squash is probably more than you’ll need for the salad, but leftover squash is great to have.


Make the vinaigrette.  Place all vinaigrette ingredients into a jar with a tight fitting lid and shake until well incorporated and creamy.


Assemble the salad.  Toss arugula with apples and cheese if using.  Place on serving platter and top with squash and walnuts.  Drizzle vinaigrette over and serve.