Winter Apple Salad

This top 2025 recipe from The Barn at Blackberry Farm® features fresh flavors and just the right amount of crunch, making it the perfect light bite for the Winter season or any other time you're craving a refreshing dish inspired by nature's best.

Winter Apple Salad with Butternut Squash Puree and Smoked Pecans
Serves 6

Butternut Squash Puree

• 1 small (1-1 ½ pounds) butternut squash
• 2 Tablespoons rice bran oil
• ½ teaspoon kosher salt
• 4 sprigs thyme
• 4 garlic cloves, smashed

Heat the oven to 350°F and line a baking sheet with parchment paper.

Cut the butternut squash in half lengthwise. Scoop out the seeds and pulp, place them in a small saucepan and add 1 ½ cups water. Set over medium-low heat and gently simmer for 30 minutes. Pass through a fine mesh strainer, reserving liquid and discarding the solids.

Coat the flesh of the squash with 1 Tablespoon of the bran oil and sprinkle with the salt. Place the thyme and garlic in the cavities that held the seeds. Turn the squash flesh down onto a prepared baking sheet and roast until the flesh is very soft and the skin is brittle, 30 to 45 minutes depending on the size of the squash.

Remove the thyme and garlic and scrape the soft flesh into a blender. Add ¾ cup of the reserved squash stock and remaining Tablespoon of oil and blend on high until smooth. Pour through a fine mesh strainer, taste and adjust the seasoning with salt as desired. Set aside.

Marinated Apples

• 2 tart sweet apples, such as Braeburn or Honeycrisp
• 3 Tablespoons Jean Marc Cider Vinegar
• 1 Tablespoon good quality olive oil
• Big pinch kosher salt

Peel the apples and cut into quarters. Lay the quarters on their side and cut out the core from each quarter. Cut each quarter into ½-inch sized chunks, about six per quarter. Place the apples in a small bowl, add the vinegar, olive oil, and salt and toss to combine. Cover and refrigerate for 1 hour.

Chewy Apples

• ½ cup apple cider vinegar
• ¼ cup sugar
• ¼ cup water
• 2 Tablespoons Jean Marc Apple Cider Vinegar
• 1 ½ teaspoons kosher salt
• 2 Honeycrisp apples, peeled, halved, core removed and sliced ¼-inch thick

Place the vinegars, sugar, water and salt into a small saucepan, set over medium-high heat and stir until the sugar completely dissolves. Decrease the heat to low, add the apples and cook, stirring occasionally until the apples are soft, but not mushy, about 30 minutes. Strain the apples using a fine mesh strainer, and transfer to a baking sheet lined with paper towels and pat dry.

Heat the oven to 225°F. Line a baking sheet with a silicone pan liner or parchment paper. Spread the apple slices in a single layer and place in the oven. Bake until the apples begin to dry and the edges just begin to curl up, about 45 minutes. Flip and continue cooking until the apples have a chewy texture, about 45 minutes more. Remove from the oven, cool and cut into ¼-inch batons. Set aside until ready to use.

Smoked Pecan Condiment

• 2 cups pecan halves
• 3 Tablespoons rice bran oil, plus 1 Tablespoon for smoking
• 1 teaspoon kosher salt, plus a pinch for smoking
• 2 teaspoons Aleppo pepper
• ¼ cup finely chopped shallot
• 1 cup sunflower oil
• ½ bunch chives, finely chopped

Set up a stovetop smoker or heat a smoker to 225°F.

Toss the pecans with 1 Tablespoon of rice bran oil and a generous pinch of salt. Smoke the pecans for 5 to 10 minutes depending on your smokiness preference. Cool slightly and coarsely chop.

While the pecans are smoking, place the remaining rice bran oil and Aleppo pepper in a small saucepan, and set over medium heat until the pepper is fragrant, 3 to 4 minutes. Add the shallots and salt and cook, stirring frequently, until soft and almost translucent, about 1 minute. Remove from the heat and cool slightly. Add the pecans, sunflower oil, and chives and stir to combine. Taste and season with additional salt if desired. Set aside to cool completely.

Topping

• 1 apple peeled, quartered, core removed and sliced 1/6-inch thick
• 6 dried marigolds
• 1 cup mizuna

To serve:
Spread 2 Tablespoons of butternut squash into a 2-inch circle on the bottom of a plate or shallow bowl. Place five to seven pieces of the marinated apple on top. Sprinkle with 1 Tablespoon of the pecan mixture. Top with four or five pieces of fresh apple, several mizuna leaves and the petals from one dried marigold.

Want to mix up more Blackberry flavor at home? Click here to view our full list of top recipes from the Farm and Mountain in 2025!