Arugula salad with Roasted butternut squash and caramelized apple vinaigrette

Arugula and Roasted butternut squash salad by Bake Bellissima

The caramelized apple vinaigrette, adapted from Food52, is the star of this colorful fall salad. A diced apple is caramelized on the stove with a bit of added sugar, garlic and thyme, and apple cider vinegar is added for sweet and intense flavors. This delicious salad is a great use of leftover roasted butternut squash.

Arugula and Roasted butternut squash salad by Bake Bellissima

Arugula with Roasted butternut squash and caramelized apple vinaigrette

5 from 1 vote
Author: adapted from Food 52
Print

Ingredients

  • 3 cups roasted butternut squash see recipe here
  • 3 tablespoons dried cranberries
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup pumpkin seeds
  • 1/2 cup pecans, toasted
  • Caramelized Apple Vinaigrette
  • 2 ounces brown sugar
  • 3 ounces plus 1 ounce apple cider vinegar
  • 1 clove garlic, minced
  • 1 apple, peeled, cored and medium diced
  • 1 lemon
  • 4 ounces olive oil
  • 2 ounces canola oil
  • 1 teaspoon fresh thyme
  • Salt

Instructions

  1. For the vinaigrette:
  2. Place 3 oz of the vinegar and the brown sugar in small saucepan over medium heat. Let it reduce for a few minutes. When you see that the color has turned a dark caramel and bubbles start to form, add the apples and garlic, and sauté until the apples are soft, about 5 minutes.
  3. Pour the apple reduction into a blender; add the remaining 1 oz vinegar, thyme, juice of ½ lemon and salt to taste. Process and then slowly add the oil, blending until emulsified.
  4. To prepare the salad, toss ingredients with vinaigrette right before serving.

Tagged

Leave a Comment

Comments

  • Micha3ygirl

    5 stars
    Wow. Wow wow wow!! This salad is to die for!!! I love arugula more than any green…and your squash recipe is so simple and delicious!! A real twist on the usual. and the dressing really just takes it to the next level…love this!!!

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • Shakshuka, or eggs poached in a spicy tomato and pepper sauce, has become a mainstream dish, thanks in large part to Israeli chefs such as @ottolenghi and @mikesolomonov Solomonov, who’ve put it on the culinary map. There are of course many possible variations such as adding lamb or beef to the sauce to make it a complete meal, but this simple method, topped with some crumbled feta, is just comfort food at its best. Enjoy! INGREDIENTS 3 tbsp vegetable oil 1 large yellow onion minced 1 large green bell pepper seeded and finely chopped 1/2 Jalapeno chile pepper cored, seeded and finely chopped 5 medium sized garlic cloves minced 1/4 cup tomato paste 1 28 oz can whole peeled tomatoes 2 1/2 tbsp sugar 1 tsp fine sea salt 1 tbsp paprika 1 tsp ground cumin 1 tsp black pepper 1 sprig of parsley for garnish 4 large eggs 1/2 cup feta cheese, crumbled 2 tbsp parsley, minced 1 tsp Maldon smoked sea salt INSTRUCTIONS Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown. Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan. Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny. Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
  • This Italian roast lemon chicken recipe is a favourite! It has simple ingredients and the preparation is quick and unfussy. The resulting dish, however, is anything but simple. The chicken is succulent with delicious garlic, lemon and thyme flavours. INGREDIENTS 12 boneless chicken thighs 1/4 Cup extra virgin olive oil plus 2 tablespoons 1 1/2 Tablespoon minced fresh thyme 1/2 -1 Tablespoon fine sea salt salt to taste 1/2 Teaspoon black pepper 1/4 Teaspoon red pepper flakes 10 peeled garlic cloves 1 Cup dry white wine 1 Cup whole olives (Black or kalamata) 1 preserved lemon (minced) (optional) 3 cups sliced mushrooms INSTRUCTIONS Preheat oven to 400 F. In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes. In the meantime, heat remaining 2 tablespoons olive oil in a large pan over medium-high heat and sauté mushrooms till nicely browned. season with 1/4 teaspoon salt and pepper. After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.
  • A delicious, moist vanilla cake that melts in your mouth! The perfect afternoon snack. Replace Oreos with your cookie of choice or omit it all together. It will still be awesome! INGREDIENTS 1 3/4 cups all purpose flour 1 teaspoon baking powder 3/4 teaspoon fine sea salt 3 large eggs 1 1/4 cups sugar plus two tablespoons sugar 1 teaspoon pure vanilla extract 3/4 cup vegetable oil 3/4 cup milk (or soy / almond milk) 3/4 cup crushed Oreo cookies INSTRUCTIONS Preheat oven to 350 F. Grease the bottom and sides of a 9 inch springform pan with vegetable oil. In a medium bowl, mix the flour, baking and salt with a whisk. Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated. Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
  • Shabbat prep in progress. So far: oven roasted whole cauliflower with paprika turmeric and garlic, served with creamy tahini dressing. Also shakshuka and roasted eggplant purée with roasted garlic and cumin. Served with zaatar pita chips. Wishing Shabbat Shalom and a restful weekend to all!
  • Happy May 1st 🌸🌸 (cherry blossoms Sakura, Japan)
Follow on Instagram