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Let the Gourd Times Roll: Mead’s Apple and Squash Salad Recipe 🍎

  • 2 hours ago
  • 2 min read

Our new Orchard Manager, Steven Bates and Rhinebeck Market Manager, Rhode Dorlus, recently attended the Rhinebeck Farmers Market pre-season potluck. They whipped up a delicious dish featuring Mead roasted apples and delicata squash, tossed with red cabbage, honey, vinegar, fresh greens and cheddar. 


Good “storers” like apples and squash are what allowed our farming ancestors to eat well through the colder months and into early spring, when new crops are just beginning to emerge.


Enjoy another fantastic Mead recipe… Perfect for sharing. Serves 6!


🥗 SALAD INGREDIENTS:

  • 2 Delicata squash, washed, not peeled, cut in quarters lengthwise, seeds removed, then cut into ½-inch slices

  • 2 large firm apples, cored, sliced into ½-inch slices

  • 4 Tablespoons olive oil

  • 2 Tablespoon each maple syrup & honey, divided

  • 1 Tablespoon minced fresh rosemary

  • 1 teaspoon salt

  • freshly ground black pepper, to taste

  • 10 cups mixed chopped greens such as arugula, kale, and spinach


🍯 DRESSING INGREDIENTS:

  • 2 Tablespoons apple cider vinegar, preferably raw

  • 5 Tablespoons extra-virgin olive oil

  • 1 teaspoon Dijon mustard

  • freshly ground black pepper, to taste

  • 1 teaspoon each maple syrup & honey

  • Optional Toppings: Shaved sharp cheddar cheese diced or crumbled, ½ cup toasted pecans, cashews or toasted pumpkin seeds


🍎 DIRECTIONS:

  1. Preheat the oven to 400 degrees and set out 2 baking sheets.


  1. Place the squash pieces on one sheet and the apple pieces on the other. Pour 2 tablespoons of olive oil over each sheet (more if needed) and use your hands to toss and coat. Drizzle 1 Tablespoon maple syrup and 1 Tablespoon honey per sheet. Sprinkle each sheet with rosemary, salt, and pepper.


  1. Roast until tender, approximately 20-30 minutes. Remove from the oven and set aside to cool.


  1. Make the dressing: In a small bowl whisk apple cider vinegar, olive oil, Dijon, salt, pepper, maple syrup and honey to combine.


  1. Assemble the salad: Place salad greens on a platter and toss with enough dressing to coat lightly. Separately drizzle the squash and apples with some dressing and add to the greens. Sprinkle with any desired toppings. Taste for salt and pepper and serve.



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