Squash and Red Onion Salad with Blue Cheese Croutes Recipe


This salad is equal parts sweet, salty and bitter. If you prefer, you can choose a more crumbly blue cheese and add it directly to the salad, but we like the crunchy toasts alongside the soft roasted squash.

Prep Time: 75 min

Total Time: 75 min

Servings: 6


  • 1 organic butternut squash (about 3 lb.), peeled, seeded and chopped into 1-inch cubes
  • 1/4 cup expeller-pressed extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 large organic red onion, cut into 1/4-inch-thick slices and separated into rings
  • 1 tablespoon maple syrup
  • 2 heads organic endive, chopped
  • 3 tablespoons expeller-pressed extra virgin olive oil
  • 2 tablespoons preservative-free red wine vinegar
  • 1 teaspoon naturally-prepared Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 6 slices whole grain country bread
  • 1/4 pound creamy blue cheese


1. In large bowl toss together squash, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer in 15- x 10- x 1-inch baking sheet. Bake, uncovered, at 400° F for 20 minutes, stirring occasionally. Remove pan from oven. Add red onions and stir to coat with olive oil. Return pan to oven and roast about 20 minutes more or until squash is tender and golden brown and onions are beginning to caramelize. Drizzle maple syrup over vegetables and cook 5 minutes longer. Remove from oven and let cool.

2. In large serving bowl combine endive, squash and red onion.

3.In small jar with a tight-fitting lid, combine 3 tablespoons olive oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake well. Drizzle dressing over vegetables.

4. Lightly toast bread. Spread blue cheese on warm bread. Serve with vegetable salad.