Butternut, Arugula and Pine Nut Salad

  • ACTIVE: 20 min l TOTAL: 50 min l SERVES: 4
  • 1 butternut squash, approximately 2 1/4 pounds
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/3 cup golden raisins
  • 1/4 cup water, from a freshly boiled kettle
  • 1 teaspoon sherry vinegar
  • 4 ounces (about 3 cups) arugula and other salad leaves
  • 1/3 cup pine nuts, toasted
  • Photographs by Yunhee Kim
  • 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.

  • 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.

  • 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.

  • 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.

  • 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

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