Autumn on a Plate: Okanagan-Inspired Butternut Squash Salad

As the leaves turn golden and the air grows crisp, the Okanagan Valley bursts with autumn's bounty. What better way to celebrate this seasonal abundance than with a hearty, colourful salad that captures the essence of fall? Look no further than the Davison Orchards's Butternut Squash Salad – a perfect harmony of flavours and textures that will transport your taste buds.

This isn't just any salad; it's a culinary journey through the best that Okanagan autumn has to offer. Picture this: honey-roasted butternut squash, tangy feta cheese, crunchy pepitas, and sweet dried cranberries, all nestled on a bed of fresh mixed greens. But the real star? A unique apple-based dressing that ties everything together with a nod to the region's famous orchards like the Davison's.

Roasted Butternut Squash Salad

from The Davison Orchards Cookbook

serves 4 | 15 minutes prep | 30 minutes total

INGREDIENTS

Dressing

½ cup Davison Apple Juice
2 Tbsp apple cider vinegar
2 garlic cloves, finely minced
2 tsp cornstarch
¼ tsp dried mustard
5 Tbsp extra virgin olive oil

Salad

½ small butternut squash, peeled, deseeded, and cut into ¼-inch slices
1 Tbsp honey
½ tsp salt
3–4 cups mixed lettuce greens
1 cup crumbled feta cheese
¼ cup pepitas (shelled pumpkin seeds), try using our Roasted Pumpkin Seeds recipe
¼ cup dried cranberries

RECIPE

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

For the dressing

1. In a small saucepan, stir together the apple juice, apple cider vinegar, minced garlic, cornstarch, and dried mustard. Bring to a boil over medium heat, turn down the heat to low, and simmer, stirring frequently, until reduced, 5–7 minutes. Remove from the heat and whisk in the oil. Set aside to cool in the pot.

For the salad

1. Place the sliced squash on the prepared baking sheet. Brush both sides with the honey and then sprinkle on the salt. Roast until the squash pierces easily with a fork but is still firm enough to hold its shape, 10–12 minutes.
2. Divide the mixed lettuce greens among 4 salad plates. Top with the warm squash, drizzle on the dressing, and sprinkle on the feta cheese, pepitas, and dried cranberries. Serve immediately.

Recipe by Rachel Davison, Tamra Davison, and Laura Shaw from The Davison Orchards Cookbook, copyright © 2024 by Rachel Davison, Tamra Davison, and Laura Shaw.