Roasted Squash, Apple, and Cipollini Onion Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon extra-virgin olive oil
- 2 golden delicious apples peeled and cut into 1/2-inch-thick wedges
- 8 cipollinonions or other sweet onion of your choice, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
- 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 walnuts chopped toasted
- Carbohydrate 19.1586752428266 g
- Cholesterol 0 mg
- Fat 8.16448251073764 g
- Fiber 3.77005001532569 g
- Protein 4.19424440783433 g
- Saturated Fat 0.770135326167558 g
- Serving Size 1 1 Serving (201g)
- Sodium 59.2086812498438 mg
- Sugar 15.3886252275009 g
- Trans Fat 0.580617750551444 g
- Calories 151 calories
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. Now is the time to drizzle the little bit of honey right from the oven if using. 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.
