Salad of Roasted Butternut Squash, Arugula, Dried Cranberries and Pine Nuts 4.000

Matt McClain/The Washington Post

Feb 12, 2014

The tart chewiness of the dried fruit provides a nice textural counterpoint in this salad. The vinaigrette is made with less vinegar than usual to keep the acidity of the dish in balance.

Make Ahead: MAKE AHEAD: The squash can be roasted up to 2 hours in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the squash
  • 4 cups peeled, seeded butternut squash in 1/2-inch cubes (from about one 1 1/2-pound squash)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried crushed red pepper flakes
  • Kosher salt
  • For assembly
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar, preferably aged
  • 1/3 cup extra-virgin olive oil
  • 5 ounces baby arugula
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup dried cranberries
  • 1/4 cup pine nuts, lightly toasted, for garnish (see NOTE)

Directions

For the squash: Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Toss the squash, the oil and the crushed red pepper flakes on the baking sheet. Roast on the lowest oven rack until golden brown and barely tender, 12 to 15 minutes. Sprinkle lightly with salt; cool on the baking sheet while you make the vinaigrette.

For assembly: Whisk together the orange juice, lemon juice, vinegar and oil in a liquid measuring cup.

Place the arugula in a mixing bowl; pour the vinaigrette evenly over the greens. Season lightly with salt and pepper; toss gently to coat.

Divide the arugula among 4 large plates and spoon the warm or room-temperature squash over the salad. Sprinkle with cranberries and pine nuts, and serve.

NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat, just until fragrant and lightly browned, shaking the pan a few times to avoid scorching. Cool completely before using.

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Recipe Source

From Susan Holt, chef and co-owner of CulinAerie in the District.

Tested by Sally Squires.

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