This recipe makes for a delicious addition to your fall salad rotation. The “meatier” varieties of squash like kabocha or butternut are best, with nutty-tasting kabocha being a staff favorite. This easy-to-prepare yet delicious salad... combines roasted squash with a tangy maple vinaigrette dressing and the peppery cancer-fighting salad green, arugula.
Spread the cubed pumpkin onto a baking sheet and drizzle with olive oil and salt. Toss to coat. Bake for 30 minutes, turning occasionally, until tender and browned. Let cool slightly.
While the pumpkin is baking, spread the hazelnuts onto a baking sheet, and toast in the oven for 10-15 minutes, or until the skins are well browned and cracking.
Spread the cubed pumpkin onto a baking sheet and drizzle with olive oil and salt. Toss to coat. Bake for 30 minutes, turning occasionally, until tender and browned. Let cool slightly.
Whisk the Maple Vinaigretteinto the bottom of a large salad bowl. Add in the slightly cooled pumpkin, arugula, pecorino, and toasted hazelnuts to the bowl. Toss when ready to serve.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
Reviews & Comments
No reviews yet.
Leave a Review or Comment