Grilled Butternut Squash Salad
Recipe by Chef Chrysa Robertson | Photography by Rick Gayle
Grilled Butternut Squash Salad
INGREDIENTS
1 med-large butternut squash
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon fresh rosemary, finely chopped
1 tablespoon garlic, finely chopped
Salt and pepper
Vinaigrette (see recipe below)
6-8cups mixed greens (escarole, Tuscan kale,arugula, spinach, etc.), cleaned and chopped
8 ounces firm cheese (choose one: aged provolone, aged asiago, parmesan or feta), cut into small cubes
1⁄2 cup pepitas, toasted and salted
1⁄2 cup pomegranate seeds
Optional garnish: crispy fried shallots, crisp pancetta or cooked lentils
DIRECTIONS
Peel and seed squash. Cut into ½-inch thick slices. Combine oil, vinegar, honey, rosemary and garlic; toss with sliced squash. Marinate for 2 to 8 hours. Season marinated squash with salt and pepper and grill over coals until tender, turning frequently. Alternatively, bake on an oiled sheet pan at 400 degrees until browned and tender, turning once. Allow to cool.
Cut squash into bite-size pieces. Toss with vinaigrette just to coat. Toss greens with just enough vinaigrette to coat leaves. Arrange greens on a platter or individual plates. Place squash over greens. Distribute cheese, pepitas and pomegranate seeds over greens. Sprinkle with optional garnish if using.
Serves 6
Vinaigrette
INGREDIENTS
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon fresh rosemary, finely chopped
4-6 ounces extra virgin olive oil
Salt and pepper
DIRECTIONS
Whisk vinegar, mustard and rosemary together. Add olive oil and whisk until emulsified. Season with salt and pepper to taste.
