Food Butternut Squash and Apple Salad Sweet squash and apple pair perfect with sharp gorgonzola and tangy dressing in this autumn-entertaining salad from Black Star Farm in Suttons Bay, Michigan. The dressing calls for verjus, a tart pressed grape juice. You can order verjus online or find it as specialty stores, but wine vinegar makes a good substitute. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 4, 2012 Print Share Prep Time: 45 mins Roast Time: 20 mins Total Time: 1 hr 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound butternut squash, peeled 3 small firm, tart apples, cored 2 tablespoons butter 2 tablespoons packed brown sugar 2 teaspoons snipped fresh thyme 1 5-6 ounce package mixed spring salad greens (about 8 cups) Chive Blossom Verjus Vinaigrette (recipe follows) 4 ounces Gorgonzola or other blue cheese, coarsely crumbled (1 cup) Fresh chive blossoms or snipped fresh chives Chive Blossom Verjus Vinaigrette ½ cup Black Star Farms Verjus, verjus, white wine vinegar or red wine vinegar 8 fresh chive blossoms, 1 tablespoon snipped fresh chives or sliced green onion 1 tablespoon honey 1 garlic clove, halved ⅛ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 cup extra-virgin olive oil Directions For salad: 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. In a small saucepan, melt butter; stir in brown sugar and thyme. Drizzle or brush over squash and apple slices. Roast, uncovered, in a 425°F oven 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. To serve, arrange salad greens on six plates. Stack the warm squash and apple slices over the greens. Drizzle with Chive Blossom Verjus Vinaigrette. Sprinkle with cheese. Garnish with chive blossoms. Serve immediately. Chive Blossom Verjus Vinaigrette: In a blender or food processor, combine verjus, chive, honey, garlic, salt and pepper. 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. Place any remaining vinaigrette in a glass jar with a screw-top lid. Refrigerate up to 1 week. Shake well before serving. Print Nutrition Facts (per serving) 526 Calories 45g Fat 26g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 526 % Daily Value * Total Fat 45g 58% Saturated Fat 12g 60% Cholesterol 27mg 9% Sodium 350mg 15% Total Carbohydrate 26g 9% Total Sugars 16g Protein 5g Vitamin C 22mg 109% Calcium 162mg 12% Iron 1mg 7% Potassium 434mg 9%