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BUTTERNUT SQUASH - Fall Harvest Salad
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| Fall Harvest Salad SERVINGS: 10 TO 12 SERVINGS •F&W •STAFF-FAVORITE This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens. The easiest way to peel the butternut squash is with a sturdy U-peeler (named for its wide, U-shaped handle), which is available at most supermarkets. | |
| 1/4 cup plus 3 tablespoons | vegetable oil, preferably peanut |
| 2 cups | peeled butternut squash, (10 ounces), cut into 1-inch cubes |
| Salt | |
| freshly ground pepper | |
| 2 tablespoons | sherry vinegar |
| 1 tablespoon | coarsely chopped tarragon |
| 1 tablespoon | chopped flat-leaf parsley |
| 10 ounces | mixed salad greens or mesclun |
| 1 cup | coarsely chopped pecans |
| 1/2 cup | roasted pumpkin seeds |
In a large nonstick skillet, heat 2 tablespoons of the oil. Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.
In a small bowl, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil; season the dressing with salt and pepper. In a large bowl, toss the salad greens with the pecans, pumpkin seeds and roasted squash. Pour the dressing over the salad and toss well. Serve the salad right away.
MAKE AHEAD The dressing can be kept at room temperature for up to 2 hours. The cooked squash can be refrigerated overnight. Bring to room temperature before using in the salad.
SUGGESTED PAIRING
Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins makes it very versatile—ideal with all the big flavors in this salad.
FROM A NEW AMERICAN THANKSGIVING, PAIRING OF THE DAY: NOVEMBER 2009
PUBLISHED NOVEMBER 2009
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