Food Network Scholar: Roasted Butternut Squash Salad

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Saturday, November 1, 2014

Roasted Butternut Squash Salad

Friends if you want to dazzle your Thanksgiving guests this salad this should be your choice for a side. Honestly I am disappointed now that I did not save this recipe for then! Fall squash were on sale for only .99 lb. The savings along with this salad being healthy and delicious, made this a keeper in my house! With a hint of maple syrup, warmed cranberries and the spicy arugula, this salad is perfect for a chilly fall night. The roasted squash and cranberries can stand alone as a side dish!

Roasted Butternut Squash Salad
printable recipe

1 Butternut squash peeled and diced into 3/4" pieces
olive oil
1 T. pure maple syrup
kosher salt and black pepper
1/2 c. dried cranberries
3/4 c. apple cider
2 T. cider vinegar
2 T. minced shallots
2 tsp. Dijon mustard
3 c. baby spinach
1 c. arugula
1/2 c. toasted walnuts
3/4 c. grated Parmesan

Preheat oven to 400 degrees.
Place squash cubes on a baking sheet and drizzle with a little oil and the maple syrup. Add 1 tsp. salt 1/2 tsp. pepper and toss all to coat. Spread out in a single layer.

Roast for 15-20 minutes turning once until tender. For the last 5 minutes, sprinkle on the cranberries.

While the squash is roasting, combine the cider, vinegar and shallots in a small saucepan. Bring to a boil over medium high heat and cook for 8-10 minutes to reduce to about 1/4 cup.