Butternut Arugula And Pine Nut Salad Recipes

BUTTERNUT, ARUGULA AND PINE NUT SALAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

EASY ARUGULA SALAD

Steps:

• In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
• Divide salad onto plates, and top with slices of avocado.

WATERMELON, ARUGULA, AND PINE NUT SALAD

Steps:

• Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
• Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
• Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
• Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

HONEY-ROASTED LAMB WITH ARUGULA AND PINE NUT SALAD

Steps:

• Preheat oven to 425°F. Combine honey, 1 tablespoon oil, and thyme in heavy small saucepan. Stir over low heat until just warm. Remove from heat. Pour 2/3 of honey mixture into small bowl. Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl. Roast lamb 12 minutes; brush with remaining honey mixture from bowl. Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 10 minutes. Transfer lamb to cutting board.
• Meanwhile, add vinegar, 1 tablespoon water, and remaining 3 tablespoons oil to honey mixture in saucepan. Stir over low heat until just warm. Mix in nuts; discard thyme sprigs. Season with salt and pepper.
• Cut lamb between ribs into chops. Divide arugula among plates. Top each serving with lamb chops. Drizzle warm dressing over and serve warm.

BUTTERNUT ORECCHIETTE WITH ARUGULA AND PINE NUTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Scatter the handful of thyme sprigs across the paper. Rub the halves of squash with 1 tablespoon of olive oil, sprinkle with salt and pepper and lay face down on the thyme sprigs. Place squash in the oven and roast until very tender, about 30 minutes. Remove from the oven and cool.
• Once you can handle the squash, scoop the cooked flesh from the skins into a bowl, discarding the thyme sprigs. Set aside.
• In a large soup pot, heat the remaining 2 tbsp olive oil over medium heat. Add the garlic, thyme and chili flakes, stirring constantly until fragrant, about 1 minute. Add the roasted squash and stir it all up, mashing the squash down into the sautéing aromatics. Add the lemon juice and the vegetable stock, stir until roughly combined and remove from the heat. Puree the squash and garlic mixture in a blender or food processor, adding more liquid if necessary.
• Return the squash sauce to the soup pot over medium heat. Season with a fat pinch of salt and lots of pepper at this point.
• Cook pasta according to package directions. Reserve 1/4 cup of cooking water before draining.
• Once squash sauce is simmering, add cooked pasta, chickpeas, pecorino, arugula and pine nuts, reserving a bit of each for garnish if you like. Add some of the pasta water of you want to loosen the mixture up a bit. Serve hot.

BUTTERNUT, ARUGULA AND PINE NUT SALAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.