Roasted Butternut Squash And Arugula Salad With Apple-walnut Dressing
From luisascatering 15 years ago
- 30 minutes to make
- Serves 4
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 :-) See less
Ingredients
- For roasted Butternut Squash: shopping list
- 1 small butternut squash shopping list
- 1/3 c. brown sugar shopping list
- 1 tsp. cinnamon shopping list
- 1 Tbs. cumin shopping list
- kosher salt and freshly ground black pepper, to taste shopping list
- 3 Tbs. melted unsalted butter shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- apple walnut Dressing: (can be made the day before) shopping list
- 1 Tbs. Dijon mustard shopping list
- 1 shallot, roughly chopped shopping list
- 1/2 honey Crisp apple, cored, peeled and cut in a rough dice shopping list
- 1/8 cup red wine vinegar shopping list
- 3/4 cup olive oil shopping list
- 1/4 cup chopped walnuts shopping list
- 1 Tbs. fresh thyme shopping list
- 1-2 tablespoons sugar, to taste shopping list
- Kosher salt and black pepper to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For salad: shopping list
- 1 carrot, julienned ( I used these beautiful purple and yellow carrots from the farmer's market) shopping list
- 1 red onion, thinkly sliced and rinsed shopping list
- 1 lb. baby arugula shopping list
- 1/3 cup walnuts shopping list
- Garnish: shopping list
- Additonal toasted walnuts & pumpkin seeds, other 1/2 of apple-sliced shopping list
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.
The Rating
Reviewed by 5 people-
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!
juels
in Clayton loved it
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Looks wonderful! And the dressing sounds fabulous!
bluewaterandsand
in GAFFNEY loved it
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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....more
trigger
in loved it
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