BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Nigella Lawson : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shahedonfire SN
[email protected]This salad is a great option for a light and healthy lunch or dinner. It's also a great way to get your daily dose of fruits and vegetables.
Adhan Omar
[email protected]I'm not usually a fan of arugula, but I really enjoyed it in this salad. The peppery flavor of the arugula paired really well with the sweet roasted butternut squash.
Charlene Martinez
[email protected]This salad is a great way to use up leftover butternut squash. I had some leftover from a soup I made and this salad was the perfect way to use it up. The salad was really easy to make and it was so delicious!
Anne Wathome
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but the flavors really come together. The roasted butternut squash is the star of the show, and the arugula and pine nuts add a nice touch of flavor and texture.
MaXi MuS
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. The butternut squash is packed with vitamins and minerals, and the arugula is a good source of antioxidants. The pine nuts also add a nice boost of protein.
Bryan Ratlief
[email protected]I'm not usually a fan of butternut squash, but I really enjoyed it in this salad. The roasted squash was so flavorful and the arugula and pine nuts added a nice touch of flavor and texture.
RAYHAN HUSSEN
[email protected]This salad is a great way to use up leftover roasted butternut squash. I had some leftover from a soup I made and this salad was the perfect way to use it up. The salad was really easy to make and it was so delicious!
Sajjad Sajjad Meelu
[email protected]I love the combination of flavors and textures in this salad. The roasted butternut squash is soft and sweet, the arugula is peppery, and the pine nuts add a nice crunch. The lemon-tahini dressing is also really good.
Kamal Tamang
[email protected]This salad is a great option for a light and healthy lunch or dinner. It's also a great way to get your daily dose of fruits and vegetables.
andra garrett
[email protected]I'm not usually a fan of arugula, but I really enjoyed it in this salad. The peppery flavor of the arugula paired really well with the sweet roasted butternut squash.
Angel Riya
[email protected]This salad is a great way to use up leftover butternut squash. I had some leftover from a soup I made and this salad was the perfect way to use it up. The salad was really easy to make and it was so delicious!
netsanet belay
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but the flavors really come together. The roasted butternut squash is the star of the show, and the arugula and pine nuts add a nice touch of flavor and texture.
adil xpert
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. The butternut squash is packed with vitamins and minerals, and the arugula is a good source of antioxidants. The pine nuts also add a nice boost of protein.
Dest Caraway
[email protected]I made this salad for a party and it was a big hit! Everyone loved the unique flavor combination. I especially liked the addition of the lemon-tahini dressing, which really brought the salad together.
Marlon Hewitt
[email protected]This salad is a great way to use up leftover roasted butternut squash. I had some leftover from a soup I made and this salad was the perfect way to use it up. The salad was really easy to make and it was so delicious!
samn samn
[email protected]I'm not usually a fan of butternut squash, but this salad changed my mind! The roasted squash was so flavorful and the arugula and pine nuts added a nice touch. The dressing was also really good. I will definitely be making this salad again.
Wakinyan Brushbreaker
[email protected]This salad is so easy to make and it's so delicious! I love the combination of roasted butternut squash, arugula, and pine nuts. The dressing is also really good. I will definitely be making this salad again.
Sylvano Savidaha
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination. I especially liked the addition of the pine nuts, which added a nice crunch.
Javier Moreno
[email protected]This butternut squash salad was a delightful combination of flavors and textures. The roasted butternut squash was perfectly tender and sweet, while the arugula added a peppery bite. The pine nuts added a nutty crunch, and the lemon-tahini dressing b