You can use any type of winter squash or even sweet potatoes in this comforting salad. You can also try hazelnuts or pecans instead of walnuts, or swap the dried cherries for pomegranate seeds.
Squash, Dried Cherry, Walnut and Arugula Salad
1 large butternut squash, about 1 1/2 to 2 lb. (750 g to 1 kg), peeled, seeded and cubed
6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
3 Tbs. brown sugar
Kosher salt and freshly ground pepper
5 oz. (155 g) baby arugula
2 Tbs. fresh lemon juice
1/2 cup (2 oz./60 g) walnuts, toasted and broken into pieces
1/3 cup (1 1/2 oz./45 g) dried cherries
Preheat an oven to 400°F (200°C).
Pile the cubed squash on a baking sheet lined with parchment paper. Drizzle with 3 Tbs. of the olive oil, sprinkle with the brown sugar and season well with salt and pepper. Toss to coat, then spread out the squash in a single layer. Roast, stirring once about halfway through, until caramelized and fork tender, 20 to 25 minutes. Set aside and let cool.
In a large salad bowl, toss the arugula with the remaining 3 Tbs. olive oil, the lemon juice and salt and pepper to taste. Add the butternut squash, walnuts and dried cherries and toss gently to combine. Serve immediately. Serves 4.
For this and more ideas for pizza you’ll want to serve every night of the week, check out our new Pizza Night, by Kate McMillan.