This month, we head outside to the test kitchen and play with the mini smoker.
Inspired by a salad at a local brewery, which included smoked butternut squash, we decided to try our own version. We thought, “has anyone ever tried smoking Ambrosia apples? Let’s add some!” We did, and were very pleased with the results. The apples lent themselves very well to smoking. We used hickory chips, but there is a myriad of wood flavours available. We also smoked our butternut squash for just a short time, and then finished it in the air fryer, and we didn’t keep the apples in for long either, so a gorgeous subtle smoke-house flavour was achieved without being overpowering.
We also created our own dressing to accompany our version, and liked the finished product even better than the restaurant’s.
Smoked Ambrosia Apple and Butternut Squash Salad
- ½ medium butternut squash
- 1 medium Ambrosia apple
- Mixed greens
- ¼ c pumpkin seeds
- ¼ c feta cheese
- Hickory chips (for the smoker)
- 1 clove garlic
- ½ t salt
- 1T whole grain Dijon mustard
- 2 T red wine vinegar
- 1 T Honey
- 2 T Olive oil
- 2 T canola oil
Follow your smoker’s directions for warm up. Slice the apples and butternut squash and smoke for 35 minutes. Skin and chop the apples into cubes. Air fry butternut squash for an additional 10 minutes (or bake for 25 mins.) at 350F. Let cool.
Combine all of the dressing ingredients into a food processor and blitz. Combine all salad ingredients and pour dressing to taste. Enjoy!