Chef Michael Cruz

Butternut Squash Salad with Maple Sherry Vinaigrette

Name: Butternut Squash Salad with Maple Sherry Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: ½ cup dried red currants; ½ cup port wine; 1 butternut squash, about 2 pounds; 1 small red onion, sliced thin; 2 tablespoons olive oil; 2 tablespoons maple syrup; Kosher salt and freshly ground black pepper; 6 ounces log fresh goat cheese; 2 medium heads Escarole, cut into ½ inch slices; 1 small head Frisée, cored and chopped into small pieces; ½ small head Radicchio, cored and rough chopped; 3 cups loosely packed baby spinach leaves, stemmed; ⅓ cup walnuts, toasted and chopped; 4 slices cooked bacon, crumbled; ⅓ cup sherry vinegar; 1 teaspoon Dijon-style mustard; 2 tablespoon maple syrup; 1 tablespoon shallots, finely chopped; 1 cup peanut oil; Kosher salt and freshly ground black pepper to taste

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6 servings

Prep Time

30 minutes

Cook Time

30 minutes

Ingredients

½ cup dried red currants
½ cup port wine
1 butternut squash, about 2 pounds
1 small red onion, sliced thin
2 tablespoons olive oil
2 tablespoons maple syrup
Kosher salt and freshly ground black pepper
6 ounces log fresh goat cheese
2 medium heads Escarole, cut into ½ inch slices
1 small head Frisée, cored and chopped into small pieces
½ small head Radicchio, cored and rough chopped
3 cups loosely packed baby spinach leaves, stemmed
⅓ cup walnuts, toasted and chopped
4 slices cooked bacon, crumbled

For the Vinaigrette

⅓ cup sherry vinegar
1 teaspoon Dijon-style mustard
2 tablespoon maple syrup
1 tablespoon shallots, finely chopped
1 cup peanut oil
Kosher salt and freshly ground black pepper to taste

View Cart (0) Checkout

Directions

Cover the currants with the port and let sit overnight.
Preheat the oven to 400°F.
Cut off the bulb end of the squash; reserve for another use.
Peel the cylinder end and dice into ½ to ¾ inch pieces.
In a bowl, combine the squash, red onion, olive oil, and maple syrup.
Season with salt and pepper and toss to combine thoroughly.
Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.
Slice the goat cheese into 6 rounds and arrange on a baking sheet.
Broil until just soft, 2 to 3 minutes.

Plating

Combine the salad greens in a non-reactive mixing bowl; toss with ½ cup of the vinaigrette [see recipe below].
Arrange the greens on six plates.
Top each plate of greens with the still-warm squash and onions.
Drain the raisins and sprinkle them, the toasted walnuts, and the bacon around the plate.
Crown each serving with a round of warmed goat cheese.
Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve.

Vinaigrette

Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil.
Season with salt and pepper to taste.

Butternut Squash Salad with Maple Sherry Vinaigrette