Author Notes
This is a "wake up and pay attention" kind of salad! The sweet squash is further sweetened and perked up with brown sugar and cayenne. The whole squash is utilized; even the seeds. Then it meets peppery arugula and an uncompromising dressing to match its' sweetness and spicy flavors. —dymnyno
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Ingredients
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1 1 pounds butternut squash
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2 tablespoons butternut squash seeds
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3 tablespoons olive oil
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1/2 teaspoon cayenne pepper
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1 tablespoon brown sugar
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1 teaspoon sea salt
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2 cups arugula
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10 slices pancetta
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pecorino cheese shavings
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1/2 cup olive oil
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1 tablespoon banyuls vinegar
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1 tablespoon pomegranate molasses
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1 tablespoon sriracha chili sauce
Directions
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Peel the butternut squash and trim it so the rounds and circles are uniform and clean. Reserve the seeds and clean, rinse and dry them.
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In a large baggie, put the squash, olive oil, brown sugar, sea salt and cayenne. Shake it to evenly coat the squash.
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Remove the squash from the baggie and place on a silpat on a baking sheet. Roast in the oven at 350 for about 40 minutes until slightly carmelized.
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Toast the squash seeds with a little sea salt in a saute pan.
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Saute the pancetta until very crispy.
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Shave the pecorino cheese into curls with a vegetable peeler or a sharp knife.
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Mix the dressing: Sriracha sauce, banyuls vinegar, pomegranate molasses and olive oil.
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Toss the arugula with the dressing (to taste). Arrange on a plate.
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Arrange the butternut circles and dots in the arugula. Also arrange the pancetta in and on the arugula.
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Garnish with the toasted butternut seeds and the pecorino curls. Sprinkle with more dressing if needed.
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