Roasted Kabocha Squash and Arugula Salad with Toasted Walnuts
Source: Jill Klein, Parties That Cook!
Recipe Type: Salads | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on November 5, 2011.
Serves 12
INGREDIENTS
1 kabocha squash
2 tablespoons plus ½ cup olive oil, divided
2 teaspoons plus 1 teaspoon kosher salt, divided
¼ cup maple syrup
2 tablespoons sherry vinegar
½ lemon, juiced
1 teaspoon Dijon mustard
1 shallot clove, peeled and minced
1 teaspoon sugar
Freshly ground black pepper, to taste
3 tablespoons walnut oil (can substitute hazelnut oil)
½ cup walnuts, shelled and peeled (can substitute hazelnuts)
1 pound arugula (can substitute watercress or spinach)
6 ounces ricotta salata
PREPARATION
1. Preheat oven to 425° F. Cut the squash in half and remove the seeds using a large metal spoon. Cut each half, skin on, into 1 inch thick slices. Place the slices into a large bowl and toss well with the 2 tablespoons olive oil and 2 teaspoons salt.
2. Transfer the squash to a sheet pan, placing in a single layer (save the large bowl for dressing the salad), and roast until the squash is tender and starting to brown, about 20 minutes. During the last 10 minutes of roasting the squash, brush the slices with the maple syrup. Roast until the squash is fork tender. Remove from the oven, cover with foil, and keep warm until ready to serve. Keep the oven on to toast the walnuts.
3. Mix the sherry vinegar, lemon juice, mustard, shallot, sugar, remaining salt, and pepper in a mixing bowl and let sit for 5 to 10 minutes. Slowly pour in the walnut oil and remaining olive oil while whisking vigorously to emulsify. Meanwhile, spread the walnuts on a sheet pan and toast in the oven until lightly browned.
4. Lay out all your first course plates in a single layer. Re-warm the squash in the oven if necessary. Brush the squash with half of the vinaigrette. Toss the arugula in the reserved large bowl with the rest of the vinaigrette. Divide the arugula among the plates. Top each salad with some squash and walnuts. Using a rasp, generously grate the ricotta salata on top of each salad. Wipe the plate rims and serve.
