Squash and Red Onion Salad with Blue Cheese Croutes Recipe

Squash and Red Onion Salad with Blue Cheese Croutes Recipe

This salad is equal parts sweet, salty and bitter. If you prefer, you can choose a more crumbly blue cheese and add it directly to the salad, but we like the crunchy toasts alongside the soft roasted squash.

Makes 6 servings
Preparation Time: 55 minutes


Nutrition Index for Squash and Red Onion Salad with Blue Cheese Croutes Recipe


1 3-pound organic butternut squash, peeled, seeded and chopped into 1-inch cubes
1/4 cup expeller-pressed extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large organic red onion, cut into 1/4-inch rings
1 tablespoon maple syrup
2 heads organic endive, chopped
1 teaspoon naturally prepared Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons preservative-free red wine vinegar
3 tablespoons expeller pressed extra virgin olive oil
6 slices whole grain country bread
1/4 pound creamy blue cheese, such as St. Agur or Fourme D’Ambert


1. Preheat oven to 400°F. In a large bowl, toss squash with olive oil, salt and pepper and transfer to a rimmed baking sheet, spreading into a single layer. Roast 20 minutes, stirring occasionally. Remove pan from oven, add red onions and stir to coat with olive oil. Return pan to oven and roast another 20 minutes, until squash is tender and golden brown and onions are beginning to caramelize. Drizzle maple syrup over vegetables and cook 5 minutes longer. Remove from oven and let cool.
2. Combine endive, squash and red onion in a large serving bowl. In a small jar with a tight-fitting lid, combine olive oil, vinegar, mustard, salt and pepper. Shake well to emulsify dressing. Drizzle dressing over salad.
3. Lightly toast bread, then spread with blue cheese. Serve salad with toasts alongside.

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