Roasted Butternut Squash and Arugula Salad

This recipe is adapted from one of the Barefoot Contessa's recipes which I happened to see on her show on the Food Network several years ago. Over time I have added a few tweaks to it, but all the credit goes to Ina Garten.


The combination of roasted butternut squash, peppery arugula and tart-sweet cider dressing makes a wonderful winter salad that is relatively simple but exploding with flavor. When Jamie came over a little while ago for dinner, I served this salad alongside the mac and cheese recipe from the previous post. I normally use goat cheese, which is what you will see in this recipe, but the other night I used blue cheese instead and the flavor combination was a real winner.



Jamie was so taken with this salad that she insisted that I give her the recipe right then and there. I gave her a rough sketch, but I needed more time to sit down and write up a proper recipe. Thus, Jamie, here is your real recipe for Roasted Butternut and Arugula Salad. I hope you can follow these directions since the previous ones I gave you were a bit fast and loose and not written down.

Roasted Butternut Squash and Arugula Salad with Apple Cider Dressing

1/2 butternut squash, peeled, seeded and cut into bite-sized cubes
2 tbsp olive oil
1 tbsp pure maple syrup
1 tsp fresh thyme leaves, minced or 1/2 tsp dried thyme
salt and pepper to taste
1/4 cup dried sweetened cranberries
1/4 cup whole toasted pecan halves
1 shallot, minced
1/2 cup apple cider or apple juice
2 tbsp apple cider vinegar
2 tbsp Dijon or brown mustard
1/4 cup olive oil
4- 6 cups arugula, rinsed and dried (ammount can vary based on whether main course salad or side salad and number of people being served)
2 oz soft goat cheese, crumbled

Preheat the oven to 375 deg. Farenheit.

Toss the squash with the olive oil, maple syrup and sprinkle with salt and pepper. Spread out in a single layer on a baking sheet and bake for 15-20 minutes, rotating once, until the squash is tender but not falling apart. In the last 5 minutes of baking, add the cranberries and pecans to heat them through and soften the cranberries a bit.

While the squash is baking, Combine the minced shallots, apple juice and cider vinegar in a small sauce pan and bring to a boil. Boil until the shallots are cooked and the liquid is reduced by half. Take off the heat and whisk in the mustard. Slowly stream in the olive oil while whisking constantly until evenly incorporated.

In a large serving bowl or on plates, place the arugula top with the butternut squash, pecans and cranberries. Add the crumbled goat cheese and just enough warm dressing to coat and toss slightly. Serve immediately before arugula wilts too much from the heat of the butternut squash and dressing.


Notes: This salad can also be served cold. Just chill all ingredients before tossing. Salad will have a longer serving life this way. If just arugula is too intense, you can mix in up to half baby spinach.