Description
This unique fall or winter salad brings arugula and winter squash together with a unique vanilla orange vinaigrette. Feel free to swap in a different dense winter squash or mix-and-match a couple varieties for a different vibe!
Ingredients
Units
Scale
- 4 cups chopped buttercup squash
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup fresh orange juice (from about 3 oranges)
- 1 vanilla bean pod
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- 1 tablespoon chopped shallot
- 5 ounces fresh arugula (about 3 cups loosely packed)
- 1/2 cup dried cherries or cranberries
- 1/2 cup toasted walnuts (see NOTES)
- 2 ounces feta cheese or goat cheese, crumbled (omit for dairy free)
Instructions
- Roast the squash. Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Add the squash to the baking sheet and drizzle with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper, tossing to coat. Spread evenly on the baking sheet and roast for about 20 minutes, until tender. Remove from oven and let cool.
- Prepare dressing. In a small saucepan, bring the orange juice to a boil over medium-high heat. Reduce heat and simmer uncovered for 5-10 minutes, until reduced by about half. Meanwhile, carefully slice the vanilla bean lengthwise to open it up. Using the back of the knife, scrape the seeds and pulp out of the vanilla bean.
- Add the orange juice, vanilla bean seeds/pulp, white wine vinegar, honey, shallot, and remaining 1/2 teaspoon salt to a blender and blend on high speed. While the blender is running, slowly drizzle in the remaining 1/4 cup olive oil through the opening in the lid until emulsified. The dressing should look light and creamy with tiny vanilla bean seeds visible.
- Assemble salad. Add arugula and cooled squash to a large bowl and drizzle with about half of the dressing and toss to coat. Arrange on a platter if desired or keep in the bowl. Top with dried cherries or cranberries, toasted walnuts, and feta cheese. Drizzle with remaining dressing or serve alongside.
Notes
FOR TOASTED WALNUTS: To toast the walnuts, either scatter over the squash during the last 5-7 minutes in the oven OR add to a dry skillet set over medium-high heat for 3-5 minutes, stirring frequently, until fragrant.
REUSE VANILLA BEAN POD: Once you've scraped out the seeds and pulp from the vanilla bean pod, don't throw it out! You can add the pod to a jar with sugar to make vanilla sugar, or add to the pot while making custard for vanilla flavor.