Chef and Dr. Sonali Ruder (New York, New York)
Serves 4
Not only is this salad healthy and easy to make, it is also a great way to use up leftover butternut squash. Packed with fresh greens, maple-Dijon vinaigrette, and topped with sweet butternut squash, dried cranberries, toasted pecans, and a sprinkling of tangy goat cheese, this salad will make you feel like you are overindulging, even though you are not. I like to use a mixture of peppery baby arugula and mild baby spinach, but feel free to use your favorite salad greens.
½ medium butternut squash, peeled and cut into ¾-inch cubes (about 2½ cups)
1 teaspoon fresh thyme leaves, chopped (or ¼ teaspoon dried thyme) 6 teaspoons extra-virgin olive oil, divided
¼ cup chopped pecans (see Chef’s Tips on nuts and seeds, this page) 1 tablespoon cider vinegar
1 tablespoon maple syrup
½ teaspoon Dijon mustard
½ (2½ oz.) bag baby arugula, washed
½ (2½ oz.) bag baby spinach, washed
¼ cup dried cranberries
2 ounces reduced-fat goat cheese, crumbled
Kosher salt and freshly cracked black pepper, to taste
Preheat an oven to 425°F. Toss the butternut squash with the thyme, 1 teaspoon of olive oil, a pinch of salt, and 2 to 3 turns of pepper in a large mixing bowl. Spread it out in a single layer on a sheet pan. Roast in the oven for 20 minutes, and then flip the squash over and cook for another 10 minutes until fork-tender. Turn the oven down to 350°F. Spread the pecans on a baking sheet and toast in the oven until fragrant (6 to 8 minutes). Remove from the oven and cool.
In the meantime, prepare the vinaigrette. Vigorously whisk the vinegar, syrup, and mustard in one steady stream, slowly pouring in the remaining 5 teaspoons olive oil until emulsified (see emulsification in Chef’s Tips, this page). Season the vinaigrette with salt and pepper.
Immediately before serving, place the arugula and spinach in a salad bowl, and toss with the dressing. Arrange the roasted squash, pecans, cranberries, and goat cheese on top.