Michigan Apple Committee posted on September 16, 2016 |
This Fall Salad, from The Nutritionist Reviews, is loaded with roasted butternut squash, dried cherries, Michigan apples, pecans, bacon and cheddar for a delicious and hearty salad!
This year, the apples on my dad's farm are doing awesome! They can be hit or miss depending on the weather each year. My dad works hard on trimming the trees, spraying them so that they are bug free and watering them often. It is always a blessing when the apples do well. We do not even know all the kinds of apples that grow on his farm in the thumb of Michigan. Some are on wild trees that have been there for forever and some are newer trees that my dad has planted himself. We have Granny smith apples, red delicious, yellow delicious and much, much more. I love the variety.
One of my go-to recipes when the apples are plentiful are to make a huge pot of no-sugar applesauce. I freeze it in bags and we just defrost it and eat it all winter long. My daughter absolutely loved this. I cook mine with the skins on and then blend it up or leave it chunky depending on my preference.
My other go-to recipe with Michigan apples is to core the apple, add a little butter, brown sugar and cinnamon and microwave for a few minutes for an easy and light baked apple treat.
I thought of this fall cobb salad back in the spring and wrote down the idea to make later. You can customize it based on your preferences. I love a loaded salad and this one is loaded with flavor with roasted butternut squash, dried cherries (cranberries work too), fresh Michigan apples, chicken, turkey bacon and cheddar cheese. I topped it all with a homemade vinaigrette using fresh Michigan apple cider. So good!
Fall Cobb Salad with Apple Cider Vinaigrette
Prep Time: 15 minutes
Cook Time: 20 minutes
• 2 cups butternut squash, cubed
• 6 cups romaine lettuce, chopped
• 1/4 cup dried cherries
• 1 Michigan apple, diced
• 4 pieces turkey bacon, cooked and crumbled
• 4 ounces cheddar cheese, sliced
• 1/4 cup pecans
Apple Cider Vinaigrette
• 1/4 cup apple cider
• 1/4 cup olive oil
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
1. Microwave butternut squash cubed until soft (or roast in oven).
2. Lay a bed of romaine lettuce in a large bowl or on a platter.
3. Top with roasted squash, cherries, apples, turkey bacon, cheddar cheese and pecans.
4. Whisk together the ingredients for the vinaigrette. Pour over salad and enjoy!
Amanda Hernandez is a registered dietitian and recipe developer. She grew up on a farm filled with apple trees and apples are one of her favorite foods! She is the author of The Nutritionist Reviews, a healthy recipe, nutrition, fitness and parenting blog. Follow her on Facebook, Twitter, Pinterest, Google+ and Instagram.