Winter Salad with Apple
This hearty apple salad tastes of the bounty of fall.
READY IN 15 MIN
3 cups diced squash, roasted or sautéed, approx 1 large delicata
1 shallot sliced and sautéed
1 pound Brussels sprouts, approx 4 cups sliced thin and sautéed
1 large apple, unpeeled, sliced
1 cup cooked grain like barley, farrow or couscous
1 cup walnuts
2 tablespoons olive oil
4 teaspoons apple cider vinegar
Salt and pepper, to taste
Cook grain and set aside.
Start cooking squash, because it has the longest cooking time of all the ingredients. Peel (if it’s not a delicata, which has edible skin) dice and toss in 1 tablespoon olive oil and salt.
Sauté shallot and Brussels sprouts together until the sprouts are wilted, about 5 minutes, in 1 tablespoon olive oil. Add one cup of cooked grain, 1 cup walnut pieces, 1 sliced apple, and 4 teaspoons cider vinegar. Toss and serve. Salt to taste!