While naming this salad I felt it best to let the true meaning shine through- therefor we ended up with FANCY salad!! This is one of my favorite ways to start a meal when entertaining. I have found most of my clients and guests get excited with these simply prepared yet not commonly used salad ingredients. I usually pair this with a light chicken or fish dish, but as anything eat as you wish and pair as you want!!
Fancy Salad
Servings: 4
Prep Time: 20 minutes
Salad
8 ounces Arugula
1.5 cup Butternut Squash
6 oz. POM Pomegranate Arils (seeds)
1 Tbsp. Extra Virgin Olive Oil
1 tsp Salt, kosher
.5 tsp Black Pepper
Dressing
2 Tbsp. Shallot, finely minced
1 Tbsp. Dijon
1 tsp. Lemon Juice, freshly squeezed.
1/3 cup Champagne Vinegar
1 cup Extra Virgin Olive Oil
To taste Salt and Pepper
Lets Get Cooking
- Preheat oven to 375 degrees.
- Squash Prep: Using a chefs knife but the bottom of the squash to give yourself a sturdy base. Using a vegetable peeler in a downward motion, peel butternut squash. Split the squash in half and remove seeds with a spoon. You will not need the full squash for this recipe- how ever prepped roasted squash will stay in your fridge for 3-5 days. Working in small sections slice the squash into half inch pieces and dice to your desired size. In salads I like everything to be pretty small so the flavors really all mend together.
- Place the diced squash onto a sheet pan lined with aluminum foil. Coat with olive oil and season with salt and pepper. Roast for 10-12 minutes depending on the size of your diced pieces. Once the edges start to brown and a fork easily goes through, remove from oven and allow to cool.
- Dressing: Place finely minced shallots into a large bowl and cover with the champagne vinegar. Allow the shallots to macerate in the vinegar for 5 minutes. Add in dijon and lemon juice and whisk components together. Once mixed well, slowly stream in olive oil continually whisking, season with salt and pepper and taste. Adjust seasonings if necessary for your pallet.
- Serving: When ready to serve place 1 Tbsp of dressing into the base of each bowl. Top with 2 ounces of arugula and toss to coat. Top with roasted and cooled squash and pomegranate seeds and serve!
Chef Notes
- Store left over dressing in a glass jar and place into fridge. Give it a shake before you use and top your favorite salads or fish!
- You can swap champagne vinegar for whatever vinegar you have on hand (ie. Red wine, sherry,)
