Yes, there is squash involved. Avert your eyes now if you can’t handle another bite. But really… you’d regret it.

You are sort of getting this recipe third-hand: This dish was inspired by Steph, who was inspired by this dish from The Daily Garnish. The genius that she is (that’s a math teacher for you!), Steph substituted apple cider for orange juice in the millet recipe. As I was licking my fork after sitting down to dinner with her and her husband a few weeks ago, It dawned on me that it would make a delicious salad dressing. Boy, was I right! (Thanks girls!)

P.S. Little known secret fact about Steph: She loves Honda mini-vans. Shhhhh.

This salad is packed with everything I love about this season: Salty-sweet roasted squash, tangy Gorgonzola cheese, crunchy toasted pecans, tart dried cranberries and melt-in-your-mouth pan-fried cinnamon apples. I declare these match(es) made in heaven.

A perfect accompaniment to any meal (Like Thanksgiving…), but this delightful concoction could be great as a main dish as well. Add chicken, toast a crunchy baguette, and you’re set. (Or, you could have it at 9:00p.m. with leftover quinoa loaf and BBQ sauce like we did. Super classy.)

Harvest Salad with Apple Cider Vinaigrette

Serves 4 (ish) as a side dish

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 3 tablespoons apple cider
• 1 teaspoon Dijon mustard

For the Salad:

• One squash, thickly sliced – I used a Sweet Dumpling, but Acorn or even butternut would work as well (you would just need to peel and cube the butternut)
• One to two apples, sliced – Depends on size
• 1/3 cup of pecans, toasted and chopped- Can use without toasting, but they are more flavorful after a just a little bit of time in a dry skillet!
• 1/3 cup Gorgonzola crumbles – Any strong cheese will work, and even Feta in a pinch.
• 1/3 cup dried cranberries
• About 6 cups of spinach or mixed baby greens
• 1 T Earth Balance, or olive oil (or butter) for sauteing
• A few dashes of cinnamon

Directions:

• Slice squash, and bake on a foil-covered baking sheet with olive oil and salt at 400 degrees for about 25 minutes, or until it starts to get a little brown and caramelized. You will probably have leftovers… never a bad thing.

• While squash is baking, combine the dressing ingredients, and whisk. You will have plenty for a crowd, or just to save in the fridge for another day.

• Toss the sliced apples into a skillet with the Earth Balance or olive oil, and sprinkle with cinnamon. Let them cook until tender (they will smell soooo delicious!), about 15 20 minutes minutes on medium heat. Note: These apples are wonderful on freshly baked biscuits with honey (like my mama makes)…or almost anything for that matter.
  

• Arrange cooked squash, apples and other toppings over a bed of greens, and serve! I like to have my dressing on the side, but feel free to toss a little in with the finished salad if you like.

When you eat this salad, it’s like the entirety of the month of November is having a party in your mouth. You wouldn’t want to miss out on that, would you?!

So, slip on your comfy PJ’s best party dress, grab some leftovers baguettes, and enjoy…