Roasted Butternut Squash And Arugula Salad With Ap... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I had a butternut squash hanging around so I used half of it for this salad, the other half is waiting to turn into ravioli with mascarpone, sage and brown butter. This salad has great textures and flavors, very fall like. Read more . The roasted squash was reminiscent of pumpkin pie... yum :-) Ingredients:
for roasted butternut squash |
1 small butternut squash |
1/3 c. brown sugar |
1 tsp. cinnamon |
1 tbs. cumin |
kosher salt and freshly ground black pepper, to taste |
3 tbs. melted unsalted butter |
apple walnut dressing: (can be made the day before) |
1 tbs. dijon mustard |
1 shallot, roughly chopped |
1/2 honey crisp apple, cored, peeled and cut in a rough dice |
1/8 cup red wine vinegar |
3/4 cup olive oil |
1/4 cup chopped walnuts |
1 tbs. fresh thyme |
1-2 tablespoons sugar, to taste |
kosher salt and black pepper to taste |
for salad |
1 carrot, julienned ( i used these beautiful purple and yellow carrots from the farmer's market) |
1 red onion, thinkly sliced and rinsed |
1 lb. baby arugula |
1/3 cup walnuts |
garnish |
additonal toasted walnuts & pumpkin seeds, other 1/2 of apple-sliced |
Directions:
1. For Roasted Butternut Squash:
2. Preheat oven to 400ºF. Cut the top off of the squash. Cut the squash into three-inch strips cutting from the top to the bottom. Spoon out the insides. Put squash in bowl and coat with butter, salt, pepper, brown sugar, cumin and cinnamon. Place on a parchment lined cookie sheet and roast in oven for 35 minutes or until tender. and caramelized
3. Apple Walnut Dressing:
4. Use a blender to mix the Dijon mustard and vinegar for one minute. Add diced shallot, apple, sugar and thyme into the blender and blend until smooth. Slowly add the olive oil to the mixture and emulsify. Add walnuts last and only blend for a few seconds. Salt and pepper to taste.
5. For salad:
6. In a mixing bowl, add the carrot, red onion, and arugula. Dress the salad to taste with the apple walnut vinaigrette. Put mound of salad on each plate and top with warm butternut squash wedge. Garnish with sliced apple, the toasted pumpkin seeds and walnuts. Drizzle additional dressing around plate and serve.
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