Salad # 81 – Roasted Squash Salad

A beautiful salad for the autumn season
…roasted squash, fresh sage, and a molasses maple vinaigrette…
and then finished with the sweet crunch of maple-glazed pecans

 …perfect with a roasted pork tenderloin.

 

 

Roasted Squash Salad

Number of Servings: 4

Salad Ingredients:

1 butternut squash, peeled, seeded, and cut into ¾ inch cubes
Olive oil
Sea or Kosher salt; freshly ground black pepper

4 slices bacon, cooked and chopped

1 can of sliced peaches (drained), cut into thin slices
2 tablespoons (30 mL) finely chopped fresh sage

2-3 cups of baby spinach leaves

Maple glazed pecans (recipe follows)

Molasses Maple Vinaigrette:

1 ½ tablespoons (25 mL) white wine vinegar
2 teaspoons (10 mL) coarse-ground Dijon mustard
1 teaspoon (5 mL) maple syrup
1 tablespoon (15 mL) Crosby’s fancy molasses
2-3 drops vanilla extract
3-4 tablespoons (45-60 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper

Method:

1. Prepare maple-glazed pecans: In a 325⁰F oven, toast ½ cup of whole, or halved pecans for about 2 minutes (on a parchment-covered baking sheet). Place warm pecans in a small bowl and toss with 1 tablespoon of maple syrup and a sprinkle of salt. Return to baking sheet and continue to toast for an additional 5-6 minutes. Stir up once or twice during toasting time. Let cool on baking sheet.
2. Roast squash: Increase oven heat to 375⁰ F (190⁰ C). Toss the squash pieces with the olive oil and spread on an oiled baking pan, or on a baking pan covered with parchment paper. Lightly sprinkle with salt and pepper.   Roast for 15-20 minutes, or until tender. Stir up the squash pieces once or twice during roasting time.
3. While squash is roasting, prepare bacon (baked in the oven, or sautéed in a pan) and cut into small pieces.
4. Prepare vinaigrette: In a small bowl, mix vinegar, mustard, molasses, vanilla, and maple syrup. Whisk in oil; season to taste.
5. Just before serving …and when squash and bacon are ready … place in a large salad bowl and drizzle in about 2 tablespoons of the vinaigrette. Gently stir to combine. Fold in peach slices, chopped sage and fresh spinach.
6. Divide salad among individual salad plates; drizzle the remaining vinaigrette over the salad on each plate; sprinkle with glazed pecans.

Questions and comments are always welcome     alex@chilipeppersandpears.com