Saturday, November 2, 2013

roasted butternut squash salad with cranberries & candied walnuts

Welcome, Fall . . . again!

I don't know about you, but Fall feels more special after Halloween. It almost feels like we get a second chance at it. I think it's because so much time and energy is focused on candies, desserts, spooky crafts and projects up to October 31st, that little time is spent admiring Fall's spectacular fruits and vegetables . . . ruby red pomegranates, deep purple eggplants, plump cranberries, squash of all colors and shapes, and pear & apple varieties only seen THIS time of year.  

So now is the time . . . take notice of Fall's delights at your local farmer's markets, and better yet ~ add them to your lunch, dinner, and dessert menus. 

Here's a delicious and light salad full of wonderful flavors . . . warm, lightly sweetened roasted butternut squash, tart cranberries, candied walnuts and salty Parmesan shavings dressed are all dressed up in a wonderful Maple Mustard Vinaigrette



I love salads, especially ones that are beautiful . . . and this salad is beautiful! It really does look like Fall on a plate. 

A great salad to serve for lunch with your girl-friends (or family!), and it's quite lovely served with a fresh French baguette and soft butter. 

I'm considering serving it as a side entree with Thanksgiving dinner, but if not, then it would certainly be a delicious entree served alongside an herb roasted chicken for dinner. 

Friends, meet my new favorite salad . . . .






roasted butternut squash salad
.     .     .     .     .     .
1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
good olive oil
3 cup of spinach
3 cups of arugula
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
½ cup dried cranberries
½ cup candied walnut halves, chopped
1 large shallot finely sliced  
1 cup freshly shaved Parmesan cheese
.     .     .     .     .     .

maple mustard dressing
4 cloves garlic
2 Tablespoon Dijon mustard
2/3 cups pure maple syrup
1/3 cup apple cider vinegar
1 cup good olive oil
Salt and pepper, to taste
.     .     .     .     .     .


Preparation
Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

Saute shallot in 1 teaspoon olive oil, until tender and caramelized.  Set aside.

While the squash is roasting, make the maple mustard dressing, if using. Combine garlic, mustard, syrup, vinegar, salt and pepper in a blender or food processor. Blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify. You should have about 2 cups of dressing. You will not need it all for the salad. You can store the leftover dressing in the refrigerator for about two weeks.

Place the spinach and arugula in a large salad bowl and add the roasted squash mixture, the walnuts, shallots, and the shredded Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with fresh shaved Parmesan, salt and pepper, and serve immediately.


~ All dressed up with shaved Parmesan ~


Happy Fall!



LET'S STAY in touch!





29 comments:

  1. I would love to make this...it looks amazing! Happy Fall!

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  2. Hi Diane!
    I hope you take time to make you and your husband this delicious salad!
    You'll love it too!
    Have a beautiful week,
    Suzanne

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  3. This salad look so good that I am printing the recipe. Thanks so much for sharing. Have a wonderful week.
    Mary

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    Replies
    1. Thanks for coming by, Mary!
      You're going to LOVE this salad!
      Happy, Happy Fall,
      Suzanne

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  4. I have made this and it is wonderful and one of our favorites.

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    1. Hi Madonna,
      So happy you came by and shared how much you like this salad too!
      I absolutely love it!
      Happy Fall!
      Have a beautiful week,
      Suzane

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  5. Hi Suzanne! Thanks for sharing your beautiful salad! It looks so delicious! Blessings from Bama!

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    Replies
    1. Thanks, Felecia!
      Have a beautiful week,
      Suzanne

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  6. healthy and surely tasty! Thank you for sharing at the Thursday Favorite Things Blog Hop xo

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  7. Oh my goodness this sounds and looks delicious! I'm definitely adding it to my list.

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    Replies
    1. Hi Karen,

      Thanks for coming by . . . you'll be happy you added this wonderful salad to your list!
      I promise that it won't disappoint.
      Happy Fall,
      Suzanne

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  8. This looks perfect for fall! I'm going to try a variation of this tomorrow. Thanks for the inspiration.

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    Replies
    1. Dear Lady of the Manor,
      So happy that you came by!
      Come back again soon.
      Happy Fall,
      Suzanne

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  9. Yummy! I'd love it if you'd add it to our link party @ http://thecraftiestallie.blogspot.com/2013/11/its-that-time-again-friday-follow-along.html

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  10. Looks like a wonderful fall salad! Thanks for sharing at Silver Pennies Sundays. x

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  11. Oh yum! This is so pretty for Fall. Love the addition of the butternut squash. Can't wait to try it! Thanks for sharing with SYC.
    hugs,
    Jann

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  12. So pretty and it looks delicious!

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  13. I featured your salad today on Mod Mix Monday. It looks sooo yummy!

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  14. This sounds sooo delicious - with crusty bread - perfect! I bet these are wonderful - I do appreciate you sharing with Home and Garden Thursday,
    Kathy

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  15. This looks delicious! Thanks for sharing at the Friday Follow Along. Please stop back by this week because this is featured!

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  16. This is a salad that is after my vegetarian soul! Gorgeous and Delicious and VEGETARIAN...food doesn't get better than this!!!! Hugs and love...you rock!

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    Replies
    1. Hello Sweet Andrea!
      Always happy to have you! I'll be posting a Roasted Fall Vegetable and Papperdelle with brown butter in a few short days. It's so delicious . . . and you'll love this no meat meal too!
      Sending hugs,
      Suzanne

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  17. Thank you so much for the recipe. I was wanting to do something different as salad goes and this is just the thing. I just discovered you and I will be following your posts :-) Marisa

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  18. Oh, this salad looks in incredibly refreshing. It's Spring here in Oz and this would work a treat. Great combo of squash and salad....yum.

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

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  19. I love it! I have never added squash to any of my salads, but now I will! Thanks so much for this yummy idea!! :)
    xox, Crystelle
    CrystelleBoutique

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  20. This is a beautiful salad! And it's so full of color and wholesomeness. Pinning to make soon!

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  21. This looks so delicious and beautiful! What a fun dish for a dinner party, with all the colors, tastes and how gorgeous it is. Thanks for sharing on Teach me Tuesday!

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  22. I'm so glad I saw your recipe on Create it Thursday! I just got spinach last night , my husband loves cranberries and walnuts on salad, and butternut squash is arriving in our CSA haul tomorrow. Perfect!

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  23. This salad looks brilliant Suzanne, I love the seasonality of it. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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