Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

Serves 6 to 8

This recipe is perfect for any dinner party especially Thanksgiving, tomatoes are not at their peak so why not have some gorgeous sweet and savory roasted butternut squash for your salad.  Celebrate the flavors of autumn with the sweet and savory blends of squash, golden raisins, walnuts paired with sherry maple vinaigrette and the nutty flavors of an aged Gouda cheese.  I served this last week at a house warming party for twelve; all the dinner guests enjoyed this unique salad.  So next time you prepare a salad think about all the beautiful fruits and vegetables that are in season during autumn and winter, like persimmons, butternut squash, figs, Brussels sprouts, Asian pears and some deep dark red or black grapes.

 

Butternut Squash

1 16 oz. bag of butternut squash cubes

3 tablespoons olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

 

Salad

1 7 oz. bag of arugula

1 large head of radicchio, cored and roughly chopped

½ cup of golden raisins

3/4 cup of chopped candied walnuts

8 oz. of aged Gouda cheese, shaved

 

Maple Vinaigrette

½ cup extra virgin olive oil

¼ cup pure maple syrup

2 large shallots cut in half

1 tablespoon Dijon mustard

3 tablespoons sherry vinegar

¼ teaspoon cayenne pepper

½ teaspoon kosher salt

½ teaspoon black pepper

Squash Instructions:

Preheat oven to 400 degrees F

In a bowl, toss the squash with the olive oil, salt & pepper and pour onto a greased cookie sheet or parchment lined sheet and roast in oven for 25-30 minutes until tender and lightly browned

Take out of oven, let cool to room temperature, transfer to bowl and toss ¼ cup of the maple vinaigrette in it, cover and let chill in the refrigerator for at least 2 hours.

 

Dressing Instructions

While the squash is in the oven, make the dressing; Blend all ingredients together in a blender until smooth

 

Salad instructions:

In a large salad bowl, toss the salad greens together with a ¼ cup of vinaigrette or more to your liking

Divide among the salad plates and place about ½ cup to ¾ cup of butternut squash on top, followed by the golden raisins and the candied pecans, lately top with a few slices of shaved aged Gouda cheese