Mar 2011

Maple Roasted Butternut + Arugula Salad

Perhaps I delude myself [as do millions of other Americans] when I presume that I’m being healthy by having a salad.

Bring on the bacon & ranch dressing I say!¬† No really – I’m always trying for the balance of hearty and healthful and this salad is a perfect example. One of the ways I accomplish this is to make dramatic reductions in fat – but only where it won’t be missed. For example, the formula that applies to a dressings acid-to-oil balance can often be tweaked. Especially if the acid is a softer choice such as a sweet vinegar [like an aged balsamic] which needs very little oil to counterbalance.

This salad was inspired by one of Ina’s, and because the apple cider puts this dressing on the sweet side, I was able to cut the oil in half. It’s delicious – even my “salad wary” hubby said so – and I especially enjoy it while the butternut is still warm from the oven. A generous shave of Parmigiano takes the flavor up a notch. When it comes to the classics such as Parmigiano [the king of cheeses] I don’t mess with perfection! Indulge in a wedge of the authentic Italian stuff – aged no less than 20 months for the most flavor. My fridge is never without one…

Print This Recipe Print This Recipe

2 lb. butternut squash, peeled and diced [3/4 inch]
1/4 cup + 1 T olive oil
2 T pure maple syrup
kosher salt + freshly ground black pepper
3/4 cup apple cider
2 T white balsamic vinegar [or champagne vinegar]
2 medium shallots, minced
2 tsp Dijon mustard
7 oz bag of arugula
1/2 cup toasted walnuts halves
3 oz. Parmigiano Reggiano, shaved

Preheat to 400. On sheet pan, toss the butternut squash with  1 T olive oil, the maple syrup, 1 tsp salt and 1/2 tsp pepper. Roast the squash for 20 minutes [or until tender], stirring once midway. Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the mixture is reduced to about 1/4 cup. Remove from heat, whisk in the mustard, 1/4 cup olive oil, 1 tsp salt, and 1/2 tsp of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Toss salad with vinaigrette, sprinkle with S & P and serve.

{ 8 comments… read them below or add one }

Kimby March 13, 2011 at 7:10 pm

The flavor combos are practically popping off the page! Thanks for this “lower fat” version, too.


Sylvie @ Gourmande in the Kitchen March 14, 2011 at 2:45 am

I love eating roasted butternut squash while it’s still warm from the oven with a vinaigrette. The warm squash absorbs the dressing so well and becomes really flavorful.


carolinaheartstrings March 14, 2011 at 10:13 am

Oh, this looks so wonderful. Cannot wait to try this.


Cookin' Canuck March 14, 2011 at 7:43 pm

What a beautiful salad, Rachel. Plus, another lovely photo! You included some really helpful info about balancing oils and vinegars, and lightening up salads.


The Fromagette March 15, 2011 at 9:29 am

Thanks Dara!


Dawn Hutchins March 15, 2011 at 1:47 pm

I just made a glorious butternut and walnut salad and this looks just as delectable!


Stephanie @ LiveCookLove March 15, 2011 at 4:07 pm

I love arugula in my salads and this looks delish! I am always looking for salad toppers/fillers and this is perfect! Looks beautiful too :)


The Fromagette March 15, 2011 at 4:36 pm

Thanks Stephanie! I am super into arugula as my main salad green at the moment… it’s all I crave!!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: