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Roasted Butternut Squash and Apple Salad


Roasted Butternut Squash and Apple Salad Recipe

Ingredients:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Olive oil
  • Nonstick vegetable oil spray
  • 1/4 cup balsamic vinegar
  • 2 teaspoons (packed) dark brown sugar
  • 2 2-pound butternut squash, peeled, halved lengthwise, seeded
  • Coarse kosher salt
  • 4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves
  • 2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips
  • 8 ounces blue cheese (such as Maytag), coarsely crumbled
  • 1/2 cup dried cranberries
Directions:
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