Seweryn Dominsky
Savory Roasted Butternut Squash and Arugula Salad with Toasted Pecans and Cranberries
This vibrant and hearty salad combines the natural sweetness of roasted butternut squash with the peppery bite of fresh arugula. Tossed with toasted pecans and tangy dried cranberries, this dish is finished with a light honey-balsamic vinaigrette, making it perfect as a standalone meal or a side dish for a festive occasion.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil, divided
– Salt and pepper, to taste
– 4 cups fresh arugula
– 1/2 cup toasted pecans, roughly chopped
– 1/3 cup dried cranberries
– 1/4 cup crumbled feta cheese (optional)
For the Honey-Balsamic Vinaigrette:
– 3 tablespoons balsamic vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. Prepare the Butternut Squash:
– Preheat your oven to 400°F (200°C).
– Place the cubed butternut squash on a baking sheet.
– Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
– Roast in the oven for 25-30 minutes, or until the squash is tender and lightly caramelized around the edges. Remove from the oven and let it cool slightly.
2. Prepare the Vinaigrette:
– In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard.
– Gradually whisk in the olive oil until the dressing is well-emulsified.
– Season with salt and pepper to taste.
3. Assemble the Salad:
– In a large salad bowl, combine the arugula, roasted butternut squash, toasted pecans, and dried cranberries.
– Drizzle the honey-balsamic vinaigrette over the salad and toss gently to combine.
– If desired, sprinkle the crumbled feta cheese over the top.
4. Serve:
– Divide the salad among plates or serve family-style in the large salad bowl.
– Enjoy immediately as a fresh and flavorful main course or side dish.
