I’ve discovered my love for butternut squash lately. Like seriously – I am roasting it and putting it in everything! So when one of my best friends requested I post a fall salad, this Roasted Butternut Squash Argula Salad was a no brainer.
This salad is so simple and delicious, perfect for fall gatherings or even as a healthy and filling take-along lunch for work or school since it doesn’t need to be refrigerated. In fact, it’s best when served warm.
Simply toast raw pecans in a skillet, remove and add olive oil and brown sugar, and then add the pecans back in a toss! It’s the easiest and most fool-proof method to perfect toasty, caramelized pecans every time.
Roasted Butternut Squash Argula Salad
Prep time
Cook time
Total time
Author: For the Love of Basil
Serves: 4
Ingredients
- 1 (1½-pound) butternut squash, peeled and cut into cubes
- Olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- ¾ cup apple juice
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 2 tablespoons minced shallots
- 5 ounces baby arugula, washed and dried
- ½ cup walnuts halves, toasted
- 3/2 cup fresh Parmesan shavings
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe.html?soc=socialsharingpinterest&oc=linkback
Instructions
- Preheat oven to 400 degrees and position a rack in the center of the oven.
- Toss butternut squash cubes in 1.5 Tbsp olive oil and 1 tsp sea salt and ½ tsp pepper. Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just tender.
- While roasting, prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.
- To the same skillet add 1 Tbsp olive oil (or butter) and 2 Tbsp brown sugar and stir to combine. Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant. Transfer to a plate to cool, spreading to make sure they don’t stick together.
- Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Once butternut squash is done, toss it right into the bowl along with the pecans.
- Lastly, add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar (optional) and toss. Add more salt or pepper if desired. Serve immediately. If not vegan, goat or gorgonzola cheese would be a brilliant addition.
0 comments:
Post a Comment