Today’s salad is an utter corker – I’m in love with it and have made it twice already!!! I had an ageing Butternut Squash in my fridge and knew I needed to use it up, so I googled some recipes and found this one!! I made a few amendments, in my version below. But it was SO good I could seriously hardly wait for the Husband (a harsh critic of my cooking) to taste it. And he said it was good.
I’ve also made it with sweet potato. Equally delish.
Roasted Butternut Squash Salad
One butternut squash, peeled and cut into little chunks (yawn)
Handful brown mushrooms, cut in half.
Two or three cups baby spinach (depending on your guests)
3 tbsp raisins (or cranberries)
1/4 cup walnuts
1/4 cup grated Parmesan.
3/4 cup apple juice (or orange juice)
2 tbsp apple cider vinegar
2 tbsp minced onion (or shallot)
2 tsp Dijon mustard
2 tbsp olive oil
1. Place the BNS on a baking tray, lined with paper, and drizzle in canola/olive oil. Ensure all pieces are nicely oiled.
2. Place in an oven at 350 F and roast for about half an hour or until nearly softened.
3. Add mushrooms, ensure coated lightly in oil and shove back in the oven with the BNS for 5 – 10 minutes. Set aside.
4. Place the spinach in a bowl and add the roasted veg, raisins, walnuts and parmesan.
5. Place the juice, vinegar and onion in a saucepan and bring to a boil. Cook for 6 – 8 minutes until the liquid is reduced to approx. 1/4 cup. Take off the heat, whisk in the mustard, olive oil and a little salt/pepper to taste.
6. Just before serving, drizzle the warm dressing over the salad and toss thoroughly. Use as much as you fancy.