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!

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Simply Suzannes at Home

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cranberry and orange upside down cake

This cake is a Fall ~and Winter~ twist on the classic Pineapple Upside Down Cake! 

An incredibly moist ~ and tender crumb ~ vanilla cake infused with the flavor of orange, courtesy of fresh orange zest, and topped with a gooey brown sugar and butter mixture  laden with tart cranberries and toasted walnuts. It's baked to perfection . . . and tastes heavenly with a hot cup of mild herbal tea.   

Cranberry and Orange Upside Down Cake is a delightful dessert alternative for those who aren't a big fan of pies at Thanksgiving.  It's also a wonderful addition to any brunch that you might be hosting this holiday season. 

You can bake this recipe in a large 9-inch round, 

OR two 6-inch rounds . . .  

and prepare one with walnuts and the second without walnuts, 

since not everyone is a fan of nuts, or might have an allergy.

Ingredients

Nonstick baking spray

1 1/2 cups all-purpose flour, plus more for dusting

3/4 cup firmly-packed brown sugar

2 sticks butter

1/2 cup chopped walnuts

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, yolks separated from whites

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

One 8-ounce package frozen cranberries

1 small orange, zested

Directions

Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again.

Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts. Pour the mixture into the prepared cake pan. Top with the walnuts and cover with cranberries.

Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined. Add the zest of 1 small orange, beat until combined.

Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition. DO NOT overmix.

Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Spoon over the brown sugar/walnut/cranberry mixture in the prepared pan.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.

bon appetit!

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Simply Suzannes at Home

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