Winter Squash Salad
Recipe by Nicole Thom-Arens
Serves 4
Roasted buttercup squash is the star of this winter salad. The dollops of bright orange squash shine against the dark greens of the salad base. When you get a bite of squash with the bitter greens, juicy pomegranate arils, and the salty pumpkin seeds, it’s perfection.
Ingredients:
1 buttercup squash (Be careful not to buy kabocha, which looks similar but is drier than buttercup. Buttercup is more square shaped and has a turban on the bottom.)2 tablespoons of unsalted butter1 tablespoon brown sugar1 teaspoon kosher salt4 cups arugula or mixed salad greens1/2 cup pomegranate arils1/2 roasted, salted pumpkin seedsJuice of a lemonDrizzle of olive oil
Instructions:
1) Preheat oven to 400 degrees.2) Line a baking sheet or pan with parchment paper.3) Carefully, with a large knife, cut the buttercup squash in half across the belly not through the stem. 4) Remove the stem so that the squash sits flat.5) Remove the seeds from each half.6) Place the squash flesh side up on the baking sheet. 7) Sprinkle each half of the squash generously with salt—about a 1/2 teaspoon for each half.8) Fill each cavity with 1 tablespoon of butter and 1/2 a tablespoon brown sugar. 9) Bake the squash at 400 degrees for 1 hour. 10) After an hour, remove the squash from the oven and scrape the flesh from the skin being careful not to break the skin. (If the squash is still too tough, return it to the oven for an additional 20 minutes, or until it is tender, before fluffing.) 11) Once you’ve fluffed the squash, return it to the oven for an additional 20 minutes. 12) While the squash continues baking, prepare the salad.13) Add the greens to a salad bowl and toss with the juice of 1/2 or whole lemon, depending on the juiciness, and a drizzle of olive oil. 14) Add the pomegranate arils and pumpkin seeds. Toss.15) When the squash is done, allow it to cool for 5 minutes. After cooling, taste it for additional salting—I almost always add a pinch or two and fluff it again. 16) Add dollops of squash to the top of the salad. 17) Serve immediately.
Leftover squash can be stored in the fridge up to 4 days or frozen for several months.
Ingredients:
1 buttercup squash (Be careful not to buy kabocha, which looks similar but is drier than buttercup. Buttercup is more square shaped and has a turban on the bottom.)2 tablespoons of unsalted butter1 tablespoon brown sugar1 teaspoon kosher salt4 cups arugula or mixed salad greens1/2 cup pomegranate arils1/2 roasted, salted pumpkin seedsJuice of a lemonDrizzle of olive oil
Instructions:
1) Preheat oven to 400 degrees.2) Line a baking sheet or pan with parchment paper.3) Carefully, with a large knife, cut the buttercup squash in half across the belly not through the stem. 4) Remove the stem so that the squash sits flat.5) Remove the seeds from each half.6) Place the squash flesh side up on the baking sheet. 7) Sprinkle each half of the squash generously with salt—about a 1/2 teaspoon for each half.8) Fill each cavity with 1 tablespoon of butter and 1/2 a tablespoon brown sugar. 9) Bake the squash at 400 degrees for 1 hour. 10) After an hour, remove the squash from the oven and scrape the flesh from the skin being careful not to break the skin. (If the squash is still too tough, return it to the oven for an additional 20 minutes, or until it is tender, before fluffing.) 11) Once you’ve fluffed the squash, return it to the oven for an additional 20 minutes. 12) While the squash continues baking, prepare the salad.13) Add the greens to a salad bowl and toss with the juice of 1/2 or whole lemon, depending on the juiciness, and a drizzle of olive oil. 14) Add the pomegranate arils and pumpkin seeds. Toss.15) When the squash is done, allow it to cool for 5 minutes. After cooling, taste it for additional salting—I almost always add a pinch or two and fluff it again. 16) Add dollops of squash to the top of the salad. 17) Serve immediately.
Leftover squash can be stored in the fridge up to 4 days or frozen for several months.