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. 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 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.