Day 4 – A Squash Apple Salad Served w/Buratta Cheese, a Balsamic Reduction, and a Coconut Dressing…

This salad is light and sweet. It starts with a bed of baby arugula and than a layer of fried yellow squash. The squash is then topped with a mixture of gala apples and squash sautéed in some butter. Next I place buratta cheese in between and serve with a balsamic reduction and coconut dressing.

Note: Buratta cheese is a mixture of cream and fresh mozzarella cheese. They sell it at Trader Joe’s for only $3.50, Bargain!

Squash Apple Salad

  • Vegetable oil
  • 2 Gala or Rome apple
  • Baby arugala
  • 2 Yellow squash
  • 2 tablespoons butter
  • Flour
  • Onion powder
  • Buratta cheese
  • Balsamic vinegar
  • Olive oil

Coconut dressing

  • 2 Tablespoons Coconut milk
  • 3 Spoonfuls of squash and apple mixture
  • Pinch of sugar
  • 2 teaspoons olive oil

In a fry pan heat vegetable oil to 350 degrees. Slice the yellow squash in half placing the thicker end aside. Take the smaller half (near the stem of the squash) peel, and chop. Next, peel the apples and chop. In a pan add some butter and saute the apple and squash until golden brown.

With the remaining squash, thinly slice without peeling. Lightly salt and place in a bag of flour. Once the oil is heated add the squash. Cook for about 3 minutes on each side working in small batches until golden brown. Spoon the squash out of the oil onto a plate lined with paper towels. Lightly sprinkle salt and onion powder.

Next we will create a balsamic reduction which is super easy. Add balsamic vinegar to a sauce pan on medium heat. Cook for about 5 minutes until the vinegar has reduced down in half and has thickened into a sauce.

Once the apple mixture is cooked, add 3 spoonfuls to a small food processor or blender. Add the coconut milk, and a little bit of sugar and oil. If the mixture is too thick just add a little more coconut milk. 😉 Blend until smooth.

Lay a bed of lettuce on a plate. Next add a layer of the fried squash. Spoon the apple and squash mixture over top of each squash. Cut the buratta cheese balls in half and spoon the creamy inside between the fried squash. Spoon the coconut dressing on top of the apples. Spoon the balsamic reduction over top of the buratta. Perfect!

I hope you enjoy this light and delicious squash apple salad. 🙂

Bon Appetite!

Miss Amy


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