Arugula Salad with Roasted Butternut Squash, Cranberries, and Candied Pecans

Roasted Butternut Squash Salad
Roasted Butternut Squash Salad
Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.Anna Stockwell

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.

Arugula Salad with Roasted Butternut Squash, Cranberries, and Candied Pecans
This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner.
Yield: serves 4-6

Ingredients

  • 1 12 cups butternut squash, peeled and cut into ½-inch cubes
  • 5 tbsp. olive oil, divided
  • Sea salt
  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • 12 cup pecans
  • 2 tbsp. red wine vinegar
  • 2 tsp. honey
  • Freshly ground black pepper
  • 6 cups arugula leaves
  • 12 cup dried cranberries

Instructions

  1. 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.