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© Meredith Corporation. All rights reserved. Used with permission.
For salad: Preheat oven to 425°F. Cut top portion of squash into 1/2-inch thick slices. For bottom portion, halve and seed before cutting into 1/2-inch thick slices. Cut apples crosswise into 1/2-inch slices.
Line a large shallow baking pan with foil. Arrange squash and apple slices in the prepared pan. M elt butter in a small saucepan; stir in brown sugar and thyme. Drizzle or brush over squash and apple slices.
Roast, uncovered, for 15 minutes. Remove pan from oven; transfer apple slices to a plate and keep warm. Return pan to oven. Roast squash for 5 to 10 minutes more or until tender. (Or, grill squash and apple slices in a grill pan until tender (half at a time, if necessary), allowing 10 to 12 minutes for squash slices and 5 minutes for apple slices, turning once.)
Meanwhile, prepare vinaigrette: C ombine verjus (or vinegar), chive blossoms (or chives or green onion), honey, garlic, salt and pepper in a blender or food processor. Cover and blend or process until combined. With blender or processor running, slowly add oil in a thin, steady stream (dressing will thicken as oil is added). Season to taste with salt and pepper.
To serve, arrange salad greens on six plates. Stack the warm squash and apple slices over the greens. Drizzle with vinaigrette. ( Place any remaining vinaigrette in a glass jar with a screw-top lid. Refrigerate for up to 1 week. Shake well before serving.) Sprinkle with cheese. Garnish with chive blossoms. Serve immediately.