Butternut Squash Salad with Smoky Maple Dressing
- Yield Serves 4 as a side dish
In the dead of winter, this salad will brighten both the table and the palate with its mix of colours, textures, and flavours. The dressing keeps for several weeks in the fridge.
Preheat oven to 375 F. Line a baking tray with parchment.
Combine the diced squash in a bowl with a bit of salt and oil (enough to coat but not drench the squash). Spread in an even layer on the parchment and roast in the oven about 25 to 30 minutes, until fork-tender. Remove from oven and allow to cool.
Meanwhile, prepare remaining salad components – washing the greens, making the dressing, toasting the nuts, etc.
To make the dressing – In a medium bowl, whisk together the vinegars, maple syrup, garlic, mustard, smoked paprika, salt and pepper. Slowly pour in the oils, whisking all the while, until the dressing is thoroughly blended. Alternatively, combine all ingredients in a small mason jar, screw the lid on, and shake until well mixed. Set aside.
When everything is ready, arrange the salad on 4 plates, placing 1-1/2 cups lettuce, approx. ½ cup cooked squash, ¼ of the sliced shallot, and 2 Tb each of dried cranberries, toasted nuts, and pomegranate or apple, on each of the 4 plates. Drizzle each plate generously with dressing and serve.