Roasted butternut squash salad with warm vinaigrette, cheese, and walnuts
Votes: 5
Time: 43 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
For this truly autumnal salad, take roasted butternut squash, toss it with baby arugula leaves, and garnish with a few fragrant shavings of nutty Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 butternut squash, peeled and cut into 2cm cubes (680g)
- Olive oil
- 1 tbsp. maple syrup
- Coarse salt and ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped shallots
- 2 teaspoons Dijon mustard
- 110 g young arugula shoots (washed and dried)
- 1/2 cup toasted walnut halves
- 3/4 tbsp. grated parmesan
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Recipes with similar ingredients: butternut squash, arugula, shallots, dried cranberries, Parmesan cheese, walnuts, maple syrup, Dijon mustard, apple cider, apple cider vinegar
Cooking the dish according to the recipe:
- Bake the pumpkin: Preheat oven to 400°F (205°C). Place the pumpkin on a baking sheet. Add 2 tablespoons of olive oil, maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of pepper and toss to combine. Bake for 15-20 minutes, turning once during cooking, until tender. Add the cranberries during the last 5 minutes.
- Prepare the vinaigrette dressing: In a small saucepan, combine the apple cider, vinegar, and shallot and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider has reduced to about 1/4 cup. Turn off the heat and stir in the Dijon mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Place the arugula in a large salad bowl, add the roasted pumpkin mixture, walnuts, and grated Parmesan. Drizzle with enough vinaigrette to moisten the salad and toss well. Season with salt and pepper and serve immediately.
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