Chili Peppers and Pears

Savouring the Sweet Life

Roasted Squash Salad

by

 

A beautiful salad for the autumn season …
There is something about autumn that summons us to roast our vegetables!
Roasted squash and fresh sage ….partnered with peaches and candied pecans  
…Perfect with a roasted pork tenderloin

 

 

Roasted Squash Salad

Prep Time:  20 minutes                     Roasting Time:  20-30 minutes
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)

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) 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 roughly chopped 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 vinaigrette. Gently stir to combine. Fold in peach slices, chopped sage and fresh spinach.
  6. Divide salad among 4 plates; drizzle the remaining vinaigrette over the salad on each plate; sprinkle with glazed pecans.

Roasted Squash

Question and comments are always welcome      alex@chilipeppersandpears.com

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