This recipe is for a salad. I add arugula and pecans and it is a salad fit for company. In fact a friend of mine was visiting and I made it for her and she loved it. The pepperiness of arugula is a good counterpoint to the sweetness of the butternut squash and the nuts add a nice crunch to every bite. Goat cheese or feta cheese is a good tangy addition to the salad as well. [I did not add it since there was cheese in another dish that I had made that day.] Dressed with a good quality balsamic vinegar keeps the sweet theme going.
|Roasted butternut squash and arugula salad|
3 cups butternut squash, peeled, seeds removed and cut into 1/2 inch cubes
1 tablespoon extra virgin olive oil
3/4 teaspoon kosher salt
1 tablespoon coriander seeds crushed using a mortar and pestle
1/2 teaspoon red chili flakes
1/2 cup roasted salted pecans
3 cups chopped fresh baby arugula with the rounded leaves and not the wild pointed leaf arugula which is too bitter for this salad
2 teaspoon good quality balsamic vinegar
1 teaspoon clover honey
1/4 teaspoon kosher salt
1 1/2 tablespoon unfiltered olive oil (for the dressing) or extra virgin olive oil
- Preheat oven to 450°F. In the meantime, toss the butternut squash with the extra virgin olive oil, 3/4 teaspoon salt, crushed coriander seeds, and chili flakes. Lay them in a single layer on the baking sheet and roast for 20 - 25 minutes in the middle rack till they are nicely caramelized at the edges. Remove from the oven and transfer to a salad bowl.
- Make a dressing with the balsamic vinegar, honey, 1/4 teaspoon salt and the unfiltered olive oil. Mix the dressing into the roasted butternut squash and pecan mixture. Add the chopped arugula leaves and toss lightly.