Roasted Butternut Squash Ribbons With Arugula Pancetta And Hazelnut Salad Recipes

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ROASTED BUTTERNUT SQUASH RIBBONS WITH ARUGULA, PANCETTA, AND HAZELNUT SALAD



Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Roast     Thanksgiving     Ham     Arugula     Squash     Butternut Squash     Fall     Winter     Hazelnut     Gourmet

Yield Makes 8 servings

Number Of Ingredients 20

Salad:
1/2 cup hazelnuts
5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)
5 ounces baby arugula
12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)
Squash:
1 1/2 pounds butternut squash, trimmed and peeled
2 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper
Vinaigrette:
1 cup apple cider or apple juice
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
2 teaspoons sugar
Salt
1/2 cup extra-virgin olive oil
Special Equipment
Y-shaped vegetable peeler

Steps:

  • Begin salad:
  • Heat oven to 350°F with rack in middle.
  • Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
  • While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Roast squash:
  • Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
  • Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
  • Make vinaigrette while squash is roasting:
  • Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
  • Assemble salad:
  • Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
  • Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.

ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE



Arugula Salad with Roasted Butternut Squash and Parmesan Cheese image

A delicious fall salad with arugula, butternut squash, and shaved Parmesan cheese. Baked butternut squash has a wonderful sweet flavor that pairs well with the greens and cheese.

Provided by Anonymous

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 6

2 cups peeled and thinly sliced butternut squash
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
1 bunch arugula
¾ cup freshly shaved 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.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 11.7 g, Cholesterol 13.2 mg, Fat 18.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 289 mg, Sugar 3.5 g

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