I have a mild obsession with apple picking. Don’t get me wrong—I like to eat apples too. But I especially love roaming through an apple orchard on a late summer day. This wasn’t an activity tied to my childhood memories of Mississippi. The climate is simply too warm and humid for apple trees, so in my childlike eyes, apple picking felt like pure novelty.
When we moved to Maryland in 2019, I made it my mission to take my son apple picking every year. Homestead Farm in Poolesville gave us three years of incredible memories. About an hour outside the DC metro area, the farm offered not only beautiful orchards but also a charming market and enough animals to keep little ones delighted.
That first September, I arrived determined to pick Honeycrisps—my husband’s favorite. You can imagine our disappointment when we found the Honeycrisp rows barren. I assumed we were too early, only to learn that Honeycrisps are actually among the first apples of the season, often picked in August.
From then on, I set a yearly reminder on my phone so that we didn’t miss another honeycrisp picking season. Even after moving back to Mississippi, I remembered during a DC trip for my niece’s christening. We made a quick detour to Homestead, where my husband filled a wheelbarrow with Honeycrisps. Security at DCA definitely gave us a few looks as we hauled backpacks and bags stuffed with apples—but thankfully, every last one made it safely home.
Delicata Squash Salad with Roasted Pecans, Apples & Apple Cider Vinaigrette
Description
This delicata squash salad combines roasted squash, Honeycrisp apples, goat cheese, rosemary pecans, and apple cider vinaigrette for the ultimate salad recipe.
Ingredients
The Squash
- 2 delicata squash, chopped
- 1 Tbs olive oil
- Salt to taste
The Pecans
- 1 1/2 cups pecans
- 1 1/2 Tbs maple syrup
- 1 Tbs fresh rosemary, chopped
- 1 Tbs olive oil
- 2 tsp vanilla extract
- 1/4 tsp pepper
- Salt to taste
Apple Cider Vinaigrette (yields 1 cup dressing)
- 3 Tbs apple cider
- 2 Tbs honey mustard
- 3 Tbs orange or clementine juice
- 1/3 cup + 2 Tbs olive oil
- 3 Tbs shallots, chopped
- 1 Tbs maple syrup
- Salt and pepper to taste
The Salad
- Roasted delicata squash
- Your favorite spring mix
- Rosemary roasted pecans
- 2 Honeycrisp apples, chopped
- Goat cheese, 4 ounces
- Fried sage, optional
- Salt and pepper, to taste
- Apple cider vinaigrette
Instructions
The Squash
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet or lasagna pan with parchment paper or use a Silpat.
- Mix all ingredients together and bake for 25-30 minutes, or until soft.
The Pecans
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet or lasagna pan with parchment paper or use a Silpat.
- Mix all ingredients together and bake for 10-12 minutes.
Apple Cider Vinaigrette (yields 1 cup dressing)
- Mix all ingredients together until well blended.
The Salad
- Mix all ingredients together. Yields about 8 plates.
