Super Seattle Style Recipes: A Complete Cookbook of Washington State Dish Ideas! by Barbara Riddle

Author:Barbara Riddle [Riddle, Barbara]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-07-31T22:00:00+00:00

17 – Squash Salad

Squash are quite at home in salads, too. You can use a winter or butternut squash in this recipe. Or try a type of squash that’s new to you and your family and create a new dinner favorite.

Makes 1-2 Servings

Cooking + Prep Time: 1 hour 10 minutes

Ingredients: • 1 chunk-cut winter squash, small

• Olive oil, high quality

• 1 tbsp. of maple syrup, pure

• Salt, kosher black pepper, ground

• 3 tbsp. of cranberries, dried

• 3/4 cup of apple juice

• 2 tbsp. of vinegar, cider

• 2 tbsp. of shallots, minced

• 2 tsp. of mustard, Dijon

• 4 oz. of baby arugula

• 1/2 cup of toasted walnut halves

• 3/4 cup of Parmesan cheese, freshly grated

Instructions:

1. Preheat the oven to 400F.

2. Place squash on baking sheet on parchment paper. Add maple syrup, 2 tbsp. of oil, 1 tsp. of salt and 1/2 tsp. of ground pepper. Toss well.

3. Roast squash for 15-18 minutes and turn once, till they are tender. Add cranberries to pan for final 5 minutes of cooking. 4. As squash roasts, combine vinegar, shallots and apple juice in small sized sauce pan. Bring mixture to boil on med-high. Cook for six to eight minutes, till cider has been reduced to 1/4 cup or so. After you remove pan from heat, whisk in 1/2 cup oil, mustard, 1 tsp. of kosher salt 1/2 tsp. of ground pepper.

5. Place the cleaned, dry arugula in large sized salad bowl. Add squash mixture, grated Parmesan cheese and walnuts. Spoon a bit of vinaigrette on salad to moisten it, then toss the salad well. Sprinkle as desired. Serve promptly.

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