
Butternut Squash Salad with Smoky Maple DressingRecipe by Chef Heidi Fink 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. Ingredients 30ml or 2 Tbsp balsamic vinegar 30ml or 2 Tbsp apple cider vinegar 60ml or 1/4 cup maple syrup 1 clove of garlic minced or pressed 5ml or 1 tsp Dijon mustard 5ml or 1 tsp smoked paprika 2.5ml or 1/2 tsp salt 2.5ml or 1/2 tsp freshly ground pepper 120ml or 1/2 cup vegetable oil 60ml or 1/4 cup extra virgin olive oil SALAD 750ml or 3 cups peeled, small diced butternut squash salt and oil 1.5 liters or 6 cups salad greens or mixed lettuce 1 shallot, sliced very thin or 1/4 red onion 1/2 cup dried cranberries or other dried fruit of choice 1/2 cup toasted chopped pecans or pumpkin seeds 1/2 cup to 1 cup pomegranate seeds or chopped apple Directions 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.

Butternut Squash Salad with Smoky Maple DressingRecipe by Chef Heidi Fink

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.

Directions

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.

Butternut Squash Salad with Smoky Maple DressingRecipe by Chef Heidi Fink

Ingredients

Directions