Author Notes
This is my favorite salad - any time of year! I order this salad in restaurants often, and used all of the variations to create my own! —Madeleine
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Ingredients
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1
1 - 1.5 lb butternut squash, peeled and cut into cubes
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4-6 ounces
baby arugula
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2 tablespoons
cider vinegar
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2 tablespoons
minced shallot
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2 teaspoons
Dijon Mustard
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olive oil
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salt and pepper
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3/4 cup
goat cheese crumbles
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1/2 cup
dried cranberries
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1 cup
sliced toasted almonds (halved toasted walnuts are great too)
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2 tablespoons
brown sugar
Directions
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Preheat oven to 400 degrees. Toss squash with brown sugar and a drizzle of olive oil. 1 tsp of salt and 1/2 tsp of pepper. Roast for 15-20 minutes. Let cool.
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Make the dressing. Whisk dijon, cider vinegar, shallot, and 1/2 cup of olive oil together. Salt and Pepper to taste.
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Toss squash, arugula, cranberries, almonds and dressing together. Top with goat cheese crumbles.
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