Arugula, as we said yesterday, plays well with sweet fruits and vegetables, like this roasted butternut squash. The squash's sweetness is played up with a little winter spice - nutmeg and allspice - and paired up with fresh arugula and some toasted walnuts for crunch.
We love warm winter salads with slightly wilted greens and this one hits the spot. Toss the squash and greens together while the squash is still warm from the oven and drizzle the dressing over - it's warm and fresh at the same time.
We must admit, however, that the dressing is not absolutely necessary for this salad. It's still pretty good with just a little extra salt and pepper thrown on. But it does make it sweeter and a little more complete.
Warm Butternut Squash and Arugula Salad
1 butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
2 small bunches arugula, washed and torn
1 cup walnuts, toasted
1/4 cup apple cider
1/8 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper
Heat the oven to 400ºF. Toss the cubed squash with the oil, spices, salt and pepper. Spread thin on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.
Let squash cool for five minutes then toss with the arugula and walnuts. Whisk the dressing ingredients together and drizzle over to taste.