Ingredients
1 medium butternut squash, peeled, seeded and cut into cubes2 tablespoons olive oil, dividedDash each salt and pepper1 loaf sourdough bread (1 pound), cut into cubes2 tablespoons each minced fresh basil, cilantro and mint, divided1 cup fresh arugula1 medium apple, thinly sliced1 small red onion, thinly sliced1/2 cup dried cranberries1/2 cup pitted Greek olives, sliced2 tablespoons lime juice1-1/2 teaspoons grated lime zestAPPLE DRESSING:1/4 cup chopped peeled apple2 tablespoons honey, divided1 tablespoon plus 1/2 cup olive oil, divided1/4 cup white balsamic vinegar1 tablespoon apple brandy or apple cider1 tablespoon Dijon mustard1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool.
In a large bowl, toss bread cubes with remaining 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake croutons at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside.
Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl.
To make dressing, in a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender.
Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.
