This salad is ridiculous. It's literally the most perfect combination of flavors I could ever think of. Creamy, salty, sweet, crunchy, tangy. It has it all.
Every year, I yearn for some salad on the Thanksgiving table, and this salad will do the trick. I'm sure that it would be great to bring to a potluck (dress at the last minute) and it works as an awesome fall dinner on it's own.
(I think we need a bigger boat...er...pan).
Butternut Squash Salad
(adapted from this recipe at The Kitchn)
1 large butternut squash, peeled, seeded and diced
4-5 cups of arugula
2-3 cups mixed greens
3-4 oz. crumbled goat cheese or feta cheese
1 cup pecans or walnuts
2 tbsp cold butter, diced
2-3 tbsp brown sugar
1/4 tsp chipotle or chili powder
Preheat oven to 400°f. On a rimmed baking sheet, toss squash with a little olive oil, dot with butter and sprinkle with brown sugar and chili powder. Roast for 15-20 minutes or until soft. Remove and let cool.
Toss the arugula, greens, goat cheese and squash together in a large bowl.
In a small pan, lightly toast the nuts until just fragrant. If desired, add a few tbsp of good maple syrup and another tbsp of butter. Let cool and toss with salad.
Dress with 5 tbsp olive oil, 3-4 tbsp cider vinegar, 2 tsp dijon mustard and 2 tsp honey. Toss to coat. Season with salt and pepper, as needed.
*Sorry for the lack of finished photos. We made this for a pot luck and had to dash out of the door before I remembered to snap a photo! Apologies.