Salad of Roasted Butternut Squash, Arugula, Dried Cranberries and Pine Nuts

By Shawn

Ingredients

• 4 cups peeled, seeded butternut squash in 1/2-inch cubes (from about one 1 1/2-pound squash)
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon dried crushed red pepper flakes
• Kosher salt
• FOR ASSEMBLY
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar, preferably aged
• 1/3 cup extra-virgin olive oil
• 5 ounces baby arugula
• Kosher salt
• Freshly ground black pepper
• 1/3 cup dried cranberries
• 1/4 cup pine nuts, lightly toasted, for garnish (see NOTE)

Details

Servings 4
Adapted from washingtonpost.com

Preparation

Step 1

For the squash: Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Toss the squash, the oil and the crushed red pepper flakes on the baking sheet. Roast on the lowest oven rack until golden brown and barely tender, 12 to 15 minutes. Sprinkle lightly with salt; cool on the baking sheet while you make the vinaigrette.

For assembly: Whisk together the orange juice, lemon juice, vinegar and oil in a liquid measuring cup.

Place the arugula in a mixing bowl; pour the vinaigrette evenly over the greens. Season lightly with salt and pepper; toss gently to coat.

Divide the arugula among 4 large plates and spoon the warm or room-temperature squash over the salad. Sprinkle with cranberries and pine nuts, and serve.

NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat, just until fragrant and lightly browned, shaking the pan a few times to avoid scorching. Cool completely