Roasted Butternut Squash Salad with Cranberries and Candied Pecans
This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner. The recipe comes from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011) by Leah Koenig.
Enlarge Image Credit: Anna StockwellSERVES 4-6
INGREDIENTS1 ½ cups butternut squash, peeled and cut into ½-inch cubes
5 tbsp. olive oil, divided
2 tbsp. butter
2 tbsp. brown sugar
½ cup pecans
2 tbsp. red wine vinegar
2 tsp. honey
Freshly ground black pepper
6 cups spinach or arugula leaves
½ cup dried cranberries
INSTRUCTIONS1. Preheat oven to 400 degrees. In a bowl combine squash cubes, 1 tablespoon olive oil and sea salt to taste, mixing thoroughly to coat squash with oil. Transfer squash to a rimmed baking sheet and roast for 20-25 minutes, until soft. Remove from oven and let cool.
2. Meanwhile, melt butter in a saucepan over medium heat. Once bubbling, stir in brown sugar, followed by pecans. Sauté pecans, stirring frequently, until coated with mixture, 7-10 minutes. Remove from heat and allow to cool completely.
3. Whisk vinegar, honey, remaining 4 tablespoons olive oil, salt and pepper to taste in a small bowl. Assemble salad: Combine arugula, squash, pecans and cranberries in a large bowl, drizzle dressing over and gently toss.