Recipe: Roasted acorn squash and apple salad

Chefs into Farmers-Roasted acorn squash and apple salad.
(Mel Melcon / Los Angeles Times)

Roasted acorn squash and apple salad

Total time: 1 hour

Servings: 4

Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted for the spicy mustard greens, and another firm white cheese (such as manchego) can be substituted for the Rinconada Tomme.

1 medium to large acorn squash, seeded and cut into wedges

Cooking oil

Salt and pepper to taste

1/4 cup Banyuls vinegar

3/4 cup grapeseed oil

2 large tart apples, such as White Pearmain or Hauer Pippin

Splash of lemon juice

1 pound mixed spicy baby mustard greens, such as Golden Frill, Red Streak or Suehlihung

1/2 cup toasted hazelnuts, roughly chopped

1/4 pound Rinconada Tomme cheese

1. Heat the oven to 425 degrees.

2. Roast the squash: Lightly coat the squash segments with a cooking oil and season with salt and pepper. Place on a sheet tray skin-side down. Bake until cooked but still firm, about 15 to 30 minutes, depending on the size of the wedges. Cool slightly before assembling the salad.

3. Meanwhile, make the vinaigrette: In a medium, sealable container, combine the vinegar, grapeseed oil, 1 teaspoon salt and one-half teaspoon pepper. Seal the container and shake to emulsify the vinaigrette. Taste and adjust the seasonings and flavoring as desired. This will probably make more vinaigrette than is needed; the vinaigrette will keep, covered and refrigerated, up to 1 week.

4. To prepare the apples, julienne them using a knife or mandoline. Toss the apples with the lemon juice to keep them from browning.

5. Place the greens in a large bowl with the hazelnuts and apples. Drizzle a bit of the vinaigrette over and toss until coated, adding more as needed. Season to taste with salt and pepper.

6. Place the dressed greens in individual bowls and place segments of the roasted squash alongside. Drizzle a little dressing on the squash. Using a potato peeler, shave strips of cheese on top of the salad and serve.

Each serving: 556 calories; 16 grams protein; 43 grams carbohydrates; 11 grams fiber; 39 grams fat; 8 grams saturated fat; 29 mg cholesterol; 19 grams sugar; 667 mg sodium.