How to make it

  • For Roasted Butternut Squash:
  • 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
  • Apple Walnut Dressing:
  • 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.
  • For salad:
  • 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.

Reviews & Comments 4

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  • luisascatering 11 years ago
    Please come see what happened to the other half of the butternut squash :-)
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    " It was excellent "
    trigger ate it and said...
    This recipe of yours is wonderful the dressing is to die for with apple and walnuts. I use it with sliced pear and Gorgonzola with the arugula and goat cheese as a wrap.
    Those pretty colored carrots and greens are so attractive on the plate.
    Five forks and a big happy smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Looks wonderful! And the dressing sounds fabulous!
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    " It was excellent "
    juels ate it and said...
    How do you come up with this great stuff? I love the dressing here, I think it compliments the salad so nicely! The picture looks beautiful!
    Was this review helpful? Yes Flag

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