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Roasted Butternut Salad with Candied Pecans & Cherries

Ingredients

Scale

FOR THE SALAD

  • 1 butternut seeds removed and skin on – cut into 1/3 inch thick wedges
  • 1 red onion cut into semi-circles
  • Olive oil
  • 2 TBS brown sugar
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp sage
  • ½ tsp allspice
  • ½ tsp ginger
  • 2 bags arugula
  • 1 cup candied pecans
  • ½ cup dried cherries
  • 1 cup Crumbled Feta Cheese (optional)
  • Sesame seeds to garnish
  • Chives to garnish

FOR THE DRESSING

  • 2 TBS of orange zest
  • 2 TBS honey
  • 1/2 cup good quality olive oil
  • 1/3 cup champagne or apple cider vinegar
  • 1 TBS Dijon mustard
  • 1 tsp minced garlic
  • Lots of coarse salt & black pepper

Instructions

Preheat the oven to 425 F/220C

Place the butternut and onions in a bowl. Add the oil, sugar, cinnamon, nutmeg, sage, ginger, and allspice. Drizzle with olive oil and toss to coat.

Place the veggies on a foil-lined baking sheet. Don’t overcrowd them so they can brown nicely so use 2 baking sheets if necessary.

Roast on the middle rack of the oven for 45 minutes shaking the pan every 15 minutes. Roast until nicely browned.

Whisk together all the ingredients for the salad dressing and set aside.

Arrange the arugula on a flat platter. Top with the roasted butternut and caramelized onions. Add the candied pecans, cherries, and feta.

Garnish with sesame seeds and chopped chives and dress just before serving.

SERVES 8

Find it online: https://melissamayo.com/recipe/roasted-butternut-salad-with-candied-pecans-cherries/