Butternut Squash And Watercress Salad With Champagne Vinaigrette Recipes

BUTTERNUT SQUASH WATERCRESS SALAD

Steps:

• Preheat the oven to 375oF (190oC).
• On a baking sheet, place halves of butternut squash.
• Drizzle with olive oil and season with salt and pepper.
• Roast until tender and lightly browned, 20 to 25 minutes.
• Remove from heat, and set aside.
• Meanwhile, prepare a baking tray with parchment paper. Separate the parmesan into 4 equal mounds on the baking tray and bake for 8-10 minutes, until they form a golden brown chip. Watch carefully to prevent burning.
• Remove tray from heat and set cheese crisps aside for plating.
• In a food processor, combine basil, mint, cilantro, vinegar, olive oil and garlic.
• Blend until smooth and bright green, and season with salt and pepper. Reserve.
• In a large bowl, combine watercress and dressing, and toss until all leaves are coated.
• Place equal portions on plates.
• Spoon out flesh of butternut squash and place over the watercress.
• Top the salads with a parmesan cheese crisp.
• Serve immediately.

WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
• Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 day ahead and chilled.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
• While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
• Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.