Autumn Squash, Beet and Cranberry Bowl
4.6(283 ratings)Raw butternut squash is firm and sweet, a little like carrot, and a short soak in lemon and salt takes the starchy edge off. Here it meets the last cherry tomatoes of the season, tart cranberries and crisp apple. The vinaigrette is sharpened with stone-ground mustard and rounded out with a blended date.
- Hands-on
- 25 min
- Marinate
- 30 min
- Total
- 55 min
- Serves
- 2
- Level
- Moderate
Method
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Step 1: Toss the squash cubes with 2 tablespoons lemon juice and a pinch of salt, then marinate for 30 minutes, stirring once, until they turn glossy and slightly tender at the edges.
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Step 2: Blend the olive oil, mustard, date, remaining lemon juice, remaining salt and 2 tablespoons water until the date disappears into a smooth, slightly thick vinaigrette.
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Step 3: Dice the beet into small cubes, keeping it in a separate bowl, and dice the apple just before assembling so it does not brown.
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Step 4: Line two bowls with torn butter lettuce and arrange the squash, beet, apple, tomatoes and cranberries in colorful groups over the leaves.
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Step 5: Scatter the chopped walnuts across the bowls, drizzle generously with the vinaigrette and serve right away while the apple is still crisp.
Same technique, different aisle
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