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
serves 4
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
Kosher salt
2 small bunches arugula, washed and torn
1 cup walnuts, toasted
Dressing
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.
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This sounds excellent! I could see various roasted vegetables playing nicely with this--maybe cubed potatoes tossed with olive oil, salt, pepper and cayenne pepper to complement the arugula's peppery kick.
My favorite thing about arugula--besides the remarkable taste, I mean--is that outside the U.S., many people call it rocket. What a cool, descriptive name!
This sounds delicious--I can't wait to try it. My husband and I have been looking for good hearty-but-not-heavy veggie meals. Thanks!
G - it is rather perfect that way.
it's hard to see a salad as hearty but the butternut squash really makes it. i bet this is very flavorful and uber satisfying. AND it's vegan!
last night i had at Blue Plate in SF(ok, in a restaurant, but i want to attempt it at home some day) cabbage leaves stuffed w/ squash and barley, extraordinary!
i second the notion to make this recipe. it's tasty. http://exclusivegenerator.blogspot.com/2010/09/this-meal-is-sponsored-by.html
This is a lovely, super simple salad! I added half an apple to the greens. I didn't have any red wine vinegar, and the dressing tasted much too tart so we cut it with some good mustard (probably about 1/4 C.). Although I normally prefer little to no dressing, I thought a sprinkling of this one really rounded out the salad. The still acidic dressing, spicy arugula, crunchy apple, sweet/warm butternut squash, and creamy walnuts were a fabulous and well-balanced mix.
I might play around with the squash spices - perhaps something with a little kick like curry or garam masala - and pair it with a more mild green - like spinach or kale. But excellent - thanks for the recipe!
this is so good! I saw a dish similar to this in the prepared foods section of my supermarket and wanted to replicate it. I used this recipe as a guide, adding in roasted apple and some pomegranate seeds and a little mustard in the dressing.