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ROASTED BUTTERNUT SALAD WITH CANDIED PECANS & CHERRIES

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Description

It’s fall and I am getting ready for Thanksgiving. The stores are overflowing with squashes and pumpkins, so I decided to roast some butternut and caramelize some onions for this salad.

I’ve flavored it with traditional pumpkin pie spices like cinnamon, nutmeg & ginger. I’ve also thrown in some candied pecans as a nod to pecan pie and I’ve used some sour cherries instead of cranberries.

The orange zest in the dressing is bright and citrusy and the salty feta and mustardy arugula work so well I will be serving this one year round.

Happy Thanksgiving xxx Chef MM



ROASTED BUTTERNUT SALAD WITH CANDIED PECANS & CHERRIES






US (Imperial)


Print Ingredients

FOR THE SALAD
1 butternut seeds removed and skin on - cut into 1/3 inch thick wedges
1 red onion cut into semi circles
Olive oil
2 TBS brown sugar
½ tspn nutmeg
1 tspn cinnamon
1 tspn sage
½ tspn all spice
½ tspn ginger
2 bags arugula
1 cup candied pecans
½ cup dried cherries
1 cup Crumbled Feta Cheese (optional)
Sesame seeds to garnish
Chives to garnish

FOR THE DRESSING
2 TBS of orange zest
2 TBS honey
1/2 cup good quality olive oil
1/3 cup champagne or apple cider vinegar
1 TBS Dijon mustard
1 tsp minced garlic
Lots of coarse salt & black pepper



Instructions

Preheat the oven to 425 F

Place the butternut an onions in a bowl. Add the oil, sugar, cinnamon, nutmeg, sage, ginger and all spice. Drizzle with olive oil and toss to coat.

Place the veggies on a Teflon lined baking sheet. Don’t overcrowd them so they can brown nicely so use 2 baking sheets if necessary.

Roast on the middle rack of the oven for 45 minutes shaking the pan every 15 minutes. Roast until nicely browned.

Whisk together all the ingredients for the salad dressing and set aside.

Arrange the arugula on a flat platter. Top with the roasted butternut and caramelized onions. Add the candied pecans, cherries and feta.

Garnish with sesame seeds and chopped chives and dress just before serving.

SERVES 8





EU (Metric)


Print Ingredients

FOR THE SALAD
1 butternut seeds removed and skin on - cut into 1 cm thick wedges
1 red onion cut into semi circles
Olive oil
2 TBS brown sugar
½ tspn nutmeg
1 tspn cinnamon
1 tspn sage
½ tspn all spice
½ tspn ginger
2 bags arugula
1 cup candied pecans
½ cup dried cherries
1 cup Crumbled Feta Cheese (optional)
Sesame seeds to garnish
Chives to garnish

FOR THE DRESSING
2 TBS of orange zest
2 TBS honey
1/2 cup good quality olive oil
1/3 cup champagne or apple cider vinegar
1 TBS Dijon mustard
1 tsp minced garlic
Lots of coarse salt & black pepper



Instructions

Preheat the oven to 220 C

Place the butternut an onions in a bowl. Add the oil, sugar, cinnamon, nutmeg, sage, ginger and all spice. Drizzle with olive oil and toss to coat.

Place the veggies on a Teflon lined baking sheet. Don’t overcrowd them so they can brown nicely so use 2 baking sheets if necessary.

Roast on the middle rack of the oven for 45 minutes shaking the pan every 15 minutes. Roast until nicely browned.

Whisk together all the ingredients for the salad dressing and set aside.

Arrange the arugula on a flat platter. Top with the roasted butternut and caramelized onions. Add the candied pecans, cherries and feta.

Garnish with sesame seeds and chopped chives and dress just before serving.

SERVES 8




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