AUTUMN BUTTERNUT SQUASH SALAD
This salad looks as beautiful as it tastes. It is sweet and earthy with notes of citrus and bitter from the arugula.
Serves 6
2-pound butternut squash, peeled, seeded and cut into ½ inch cubes
2 tablespoons flavorless vegetable oil
½ cup sweet red pepper
Maldon salt
2 tablespoons fresh orange or tangerine juice
2 teaspoons fresh lemon juice
2 tablespoons walnut oil
3 ounces arugula (about 3 cups lightly packed)
1/2 cup pistachios, toasted, coarsely chopped
1 tablespoon pomegranate molasses*
Preheat oven to 450°F.
1. Toss squash, oil, and red peppers on large rimmed baking sheet. Sprinkle with ½ teaspoon coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt.
2. In a small bowl whisk the citrus juices with a pinch of salt and a little freshly ground black pepper until the salt dissolves. Whisk in the walnut oil, and taste to correct seasonings.
3. Place the butternut squash in a serving bowl with the pistachios. Add a tablespoon or two of the dressing and toss to coat the squash. Taste again and correct the seasonings.
4. In a separate bowl, toss the arugula with a tablespoon of the dressing to coat evenly. Add a pinch of the Maldon salt and toss well again taste to correct seasonings. Arrange the arugula butternut squash. Drizzle with pomegranate molasses and serve.
*Pomegranate Molasses- is available in most specialty food stores.
DO AHEAD:
The butternut squash can be cooked the day before and refrigerated. Bring to room temperature about 2 hours before tossing with dressing.
Wash the arugula the day before and dry. Lay on paper towels and loosely roll arugula and store in a plastic bag in the refrigerator.
Prepare the dressing the day before, cover and leave on the counter.
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©Julie Logue-Riordan, 2009
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