Butternut Squash Salad
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Butternut Squash Salad
This is a delicious salad. It was the signature salad at my restaurant, Dragonfly Café. Some customers loved it so much, as soon as we would see them coming in the door we would start making it for them. I hope you love it too!

Serves 6
1/2 cup Raisins
1/2 cup Port
1 Butternut squash, peeled, cut into 1/2" cubes
1 Red onion, halved and thinly sliced
2 Tablespoons Olive oil
2 Tablespoons Real maple syrup
Salt and pepper
12 cups Spring Mix
6 ounces Goat cheese, cut into 6 pieces
1 cup Walnuts, toasted and chopped
6 Slices Applewood bacon, cooked and crumbled

For the Sherry Maple Vinaigrette
1/3 cup Sherry vinegar
1 teaspoon Dijon mustard
2 Tablespoons real Maple syrup
1 Shallot, finely chopped
1/2 cup Olive oil
1/4 cup Walnut oil
Salt and pepper

1. Cover the raisins with the port and allow to sit 1 hour or overnight.

2. Preheat the oven to 400. Combine the squash, olive oil and maple syrup in a large bowl. Season with salt and pepper. Spread out on a parchment lined baking sheet and bake for 20-25 minutes, stirring occasionally, cooking until browned. 10 minutes into the baking process stir in the sliced onions.

3. To make the dressing, combine the vinegar, mustard, maple syrup and shallots in a medium bowl. Slowly whisk in the oil. Season with salt and pepper to taste.

4. Place the greens in a large bowl. Add 1/2 cup of the vinaigrette and toss. Arrange the greens on 6 plates or one large platter.

5. Top the greens with the squash and onions. Drain the raisins. Sprinkle the raisins, toasted walnuts, crumbled goat cheese and the bacon around the plate. Drizzle with a bit more dressing and serve.

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