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Kitchen Notebook

January 03, 2022

Roasted Squash Ribbon, Carrot, and Apple Salad

40 Mins

40 Min


Preheat oven to 425 degrees. Place squash cubes on baking sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly. Roast 30 to 35 minutes, or until tender and browned around edges.

Whisk oil, vinegar, honey, sea salt, and pepper in a bowl until smooth. Set aside.

Slice carrots into thin ribbonlike strips using a vegetable peeler; place in large bowl. Remove squash from oven and allow to cool; then add to bowl with carrots. Add apple, scallions, and oil-vinegar mixture; toss to coat. Serve immediately.

40 Mins Dinner Lunch overlayTitle recipe Side Veg Winter

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40 Mins Dinner Lunch overlayTitle recipe Side Veg Winter

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