BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;
- 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
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Jameel Qasem
[email protected]I've made this salad several times and it's always a winner. I love that I can change up the vegetables and dressing to suit my taste.
nahid sorkar
[email protected]This salad is so easy to make and it's always a hit at potlucks.
Randy Chamberlain
[email protected]I love the combination of flavors in this salad. The sweet butternut squash, peppery arugula, and crunchy pine nuts are all perfect together.
Lots of Love
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to sneak in some extra vegetables.
Shahin Shah Official
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it all up.
Natali Chapandze
[email protected]This salad is a great way to use up leftover butternut squash. It's also a healthy and delicious side dish.
Jahad Mia
[email protected]I've made this salad several times and it's always a winner. I love that I can change up the vegetables and dressing to suit my taste.
Tukesher Mukhiya
[email protected]This salad is so easy to make and it's always a hit at potlucks.
Aashiq Ryneveldt
[email protected]I love the combination of flavors in this salad. The sweet butternut squash, peppery arugula, and crunchy pine nuts are all perfect together.
Farhan Anjum
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to sneak in some extra vegetables.
Arjun Gautam
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it all up.
Nickolas Ani
[email protected]This salad is a great way to use up leftover butternut squash. It's also a healthy and delicious side dish.
Lia Foote
[email protected]I'm not a big fan of butternut squash, but I loved this salad! The dressing is what really makes it.
Josh Barnett
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Zoqsie Skidmore
[email protected]I made this salad for lunch today and it was delicious! The butternut squash was roasted to perfection and the arugula was nice and crisp. The pine nuts added a nice nutty flavor.
Ahmed Muktadir
[email protected]This salad was a hit at my last dinner party! The combination of sweet butternut squash, peppery arugula, and crunchy pine nuts was perfect. I also loved the tangy dressing.