Author Notes
The quintessential fall salad. Feel free to swap out any of the salad toppings here, or use what lettuce you prefer if you're not into arugula! The dressing keeps in the fridge for about 5 days, and it is nice warmed up a little in the microwave before serving. You can also store the roasted squash in the fridge for up to a week, making this salad an easy one to quickly throw together any day of the week. —gabsimonelouise
Ingredients
- For the salad:
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1 1/2 pounds
butternut squash, peeled and cut into 1" cubes
-
1 tablespoon
vegetable oil
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1 tablespoon
maple syrup
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1/2 cup
dried cranberries
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8 ounces
arugula
-
1/2 cup
chopped toasted pecans
-
1/4 cup
crumbled blue cheese, optional
- For the dressing:
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1
apple, peeled, cored and diced
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1/4 cup
water
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1 tablespoon
sugar
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2 tablespoons
apple cider vinegar
-
2 tablespoons
minced shallots
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2 teaspoons
Dijon mustard
-
1/4 cup
olive oil
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salt and pepper, to taste
Directions
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Preheat oven to 400°. Toss squash with oil and maple syrup in a large baking pan. Roast until the squash is easily pierced with a fork, 25-30 minutes. Let cool to room temperature.
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While squash is roasting, combine apple, water and sugar in a small saucepan. Cook over medium-high heat, stirring often and adding more water if the pan starts to dry out. The apples are done once they are easily mashed with a potato masher. Mash the apples (it's ok if there are some chunks), then add the vinegar and shallots to the saucepan. Bring to a boil over medium-high heat and reduce to about 1/4 cup. Remove from the heat and whisk in the mustard, olive oil, salt, and pepper. The dressing should be thick and it is ok if there are chunks of cooked apple. Let the dressing cool to room temperature (it is also excellent on the salad if it's still a bit warm, so if you're being impatient...)
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In a large serving bowl, toss the arugula with the dressing and top with squash, cranberries, pecans, and blue cheese if using. Serve immediately.
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