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
How to:
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.
[...] This is our spread. From the top left, pumpkin cream pie, Chris’ banana bread, pecan pie, mashed potatoes, stuffing, rosemary rolls, cranberry sauce, broccoli casserole from Mike’s mom that had 42 lbs of cheese but was delicious, turkey that was cooked in the MICROWAVE- no joke, spiral ham, turkey gravy, squash salad. [...]
ReplyDeleteDelicious recipe! I have an extra butternut squash and didn't know what to do with it till now! Curious to add some beets to the salad as well.
ReplyDeleteOoh I think beets would be wonderful! Let us know how it turns out!
ReplyDelete