This salad is another “creation” made from what we had left in our fridge after missing the grocery/farmer’s market. I don’t know if it happens to you, but I feel that when we miss the these days our weekly meals are screwed. Sometimes, it works in our favor, some weeks not really. We ate this salad cold, but you can make it warm and add the apples at the end. Both ways would be delicious!! Red wine is back in our lives!!! Happy Fall!! Happy squash!! Happy red wine!!
2 T. dijon mustard
2 T. minced shallots
1/4 c. maple syrup (or to your taste) plus 3 T. for the dressing
1/2 c. apple cider vinegar
1 1/2 c. olive oil
kosher salt and pepper
1 lb. haricot verts
1 butternut squash
1-2 apples of your choice ( I used gravenstein from our neighbors!)
1 c. toasted pecans
1/2 c. blue cheese of your choice (we used gorgonzola), crumbled
Blanch haricot verts in salted, boiling water until crisp tender. Place in ice water bath to stop cooking. Drain and set aside.
Peel and slice butternut squash and toss with 1/4 c. maple syrup, olive oil and salt and pepper. Roast in a 400F. oven until al dente, approximately 10-15 minutes. Set aside to cool.
Slice apples and set aside.
Mix dijon, shallots, 3 T.maple syrup, apple cider vinegar, olive oil and salt and pepper until emulsified. Set aside.
When ready to mix, combine haricot vert, squash and apples to toss with apple cider dressing (amount to your taste).
Top with toasted pecans and blue cheese.
Beijos e Tchau!
Ludmilla and Marilyn Chudda