Arugula Roquefort And Roasted Squash Salad Recipes
ROASTED SQUASH SALAD
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
- Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
- Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
- In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
- To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.
ARUGULA, ROQUEFORT, AND ROASTED-SQUASH SALAD
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cut squash into 2-inch-long pieces, about 1/4 inch thick. Rinse squash seeds and pat dry. Toss together seeds, brown sugar, salt, cayenne, and 1 tablespoon butter. Toast seeds in 1 layer in a nonstick shallow baking pan in middle of oven until golden, about 10 minutes, then cool. Toss squash with remaining tablespoon butter and salt and pepper to taste in baking pan and roast squash, covered with foil, until just tender, about 20 minutes.
- Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Crumble cheese into bowl, then add arugula. Gently toss in warm squash and sprinkle with toasted seeds.
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- Preheat oven to 425 F (218 C). To prepare squash, use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.
- Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt, and pepper and toss to coat. Spread in an even layer.Roast squash for ~15-20 minutes or until tender and golden brown.
- In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.
- At this time, prepare the nut cheese (link to recipe above), or if using store-bought, skip this step.
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- Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper. In a mini food processor, pulse the marjoram with the garlic, coriander, cinnamon and 1 1/2 teaspoons of salt until finely chopped. Scrape the mixture into a large bowl and stir in 2 tablespoons of the olive oil. Add the squash and toss to coat, then scrape onto the prepared baking sheet. Roast for about 40 minutes, tossing once, until tender and golden. Let cool.
- Meanwhile, place the pine nuts in a pie plate and toast for about 6 minutes, until golden and fragrant. Let cool.
- Scrape the squash back into the large bowl and drizzle with 2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Add the toasted pine nuts, the pomegranate seeds and cayenne and gently toss to combine. Add the arugula and the remaining 1 tablespoon each of olive oil and lemon juice. Season with salt and toss to combine. Arrange the salad on a platter. Top with the pecorino, drizzle with olive oil and balsamic vinegar and serve.
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