Sautéed Butternut Squash Salad with Maple-Cider Vinaigrette
Sautéed Butternut Squash Salad with Maple-Cider Vinaigrette
Servings: 4
Ingredients:
1 sm butternut squash, peeled and ½” diced
1 T extra virgin olive oil
Sea salt and ground black pepper
½ c apple cider
2 T cider vinegar
2 T minced shallots
1 T maple syrup
2 tsp Dijon mustard
¼ c extra virgin olive oil
4 ozs baby arugula or mixed baby greens
½ c pecans halves, toasted
¼ c dried cranberries
½ c. gorgonzola or bleu cheese
Directions:
- In a sauté pan, heat the oil and add diced butternut in a even layer. (Do not crowd. We don’t want to steam the squash. Do in 2 batches if necessary).
- Turn heat to medium and allow to cook for 5 mins before moving them. Start stirring or tossing the squash when the edges start to caramelize a little. When squash is tender remove to a plate. (repeat if necessary)
- Meanwhile, combine the apple cider, vinegar, shallots, syrup and Dijon mustard in a small bowl and whisk to combine. Slowly drizzle in the oil to emulsify.
- Place the greens in a bowl or on a platter and top with squash, pecans, cranberries and the gorgonzola.
- Drizzle just enough vinaigrette over the salad to moisten the greens.
*Recipe courtesy World’s Fare Chef, LLC 2011
