Arugula Salad with Roasted Butternut Squash, Cranberries, and Candied Pecans

Name: Arugula Salad with Roasted Butternut Squash, Cranberries, and Candied Pecans
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 2 cups butternut squash, peeled and cut into ½-inch cubes; 5 tbsp. olive oil, divided; Sea salt; 2 tbsp. butter; 2 tbsp. brown sugar; 1 ⁄ 2 cup pecans; 2 tbsp. red wine vinegar; 2 tsp. honey; Freshly ground black pepper; 6 cups arugula leaves; 1 ⁄ 2 cup dried cranberries

Serves
serves 4-6

ANNA STOCKWELL

This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner. The recipe comes from The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011) by Leah Koenig.

Ingredients

1 ¹⁄₂ cups butternut squash, peeled and cut into ½-inch cubes
5 tbsp. olive oil, divided
Sea salt
2 tbsp. butter
2 tbsp. brown sugar
¹⁄₂ cup pecans
2 tbsp. red wine vinegar
2 tsp. honey
Freshly ground black pepper
6 cups arugula leaves
¹⁄₂ cup dried cranberries

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Instructions

Step 1

Preheat oven to 400 degrees. In a bowl combine squash cubes, 1 tablespoon olive oil and sea salt to taste, mixing thoroughly to coat squash with oil. Transfer squash to a rimmed baking sheet and roast for 20-25 minutes, until soft. Remove from oven and let cool.

Step 2

Meanwhile, melt butter in a saucepan over medium heat. Once bubbling, stir in brown sugar, followed by pecans. Sauté pecans, stirring frequently, until coated with mixture, 7-10 minutes. Remove from heat and allow to cool completely.

Step 3

Whisk vinegar, honey, remaining 4 tablespoons olive oil, salt and pepper to taste in a small bowl. Assemble salad: Combine arugula, squash, pecans and cranberries in a large bowl, drizzle dressing over and gently toss.