Straight from the Earth

SPINACH SALAD with MAPLE-ROASTED BUTTERNUT SQUASH and WALNUTS

This is a special salad. I love the colorful and flavor-packed combination of warm cubes of roasted butternut squash, crunchy bits of red onion, and the nutty sweetness of pecans, all served on a bed of baby spinach. Tossing the butternut squash and pecans in maple syrup before roasting imparts a slight sweetness, which is nicely balanced by the red wine vinaigrette. —MYRA

Serves 4

RED WINE VINAIGRETTE

¹/₂ cup/120 ml extra-virgin olive oil

2 tbsp plus 2 tsp red wine vinegar

1 garlic clove, crushed

1 tsp Dijon mustard

Salt

Freshly ground black pepper

SALAD

2 cups/280 g butternut squash, peeled, medium dice

1 tbsp plus 1 tsp olive oil

1 tbsp plus 1 tsp pure maple syrup

Salt

Freshly ground black pepper

¹/₂ cup/60 g pecans, coarsely chopped

5 oz/140 g baby spinach

¹/₂ medium red onion, thinly sliced

To make the vinaigrette: Combine the oil, vinegar, garlic, and mustard in a small jar. Seal the lid tightly and shake vigorously until emulsified. Season it with salt and pepper. Set aside at room temperature.

To make the salad: Position a rack in the middle of the oven and preheat it to 400°F/200°C/gas 6.

In a medium bowl, toss the squash with 1 tbsp of the oil and 1 tbsp of the syrup. Sprinkle with ¹/₂ tsp salt and a pinch of pepper. Spread the squash in a single layer on one end of a rimmed baking sheet. Roast it for 20 minutes, or until the cubes begin to lightly brown, stirring after 10 minutes, and keeping the cubes in a single layer.

Meanwhile, toss the pecans with the remaining 1 tsp oil and 1 tsp syrup and add a pinch of salt. After the squash has roasted for 20 minutes, remove the baking sheet from the oven and add the pecans to the pan, keeping them separate from the squash at the opposite end of the pan. Reduce the oven temperature to 300°F/150°C/gas 2. Cook for 10 minutes, stirring the nuts once.

Remove the baking sheet from the oven, and let the squash and nuts cool for a few minutes while you assemble the salad.

Place the spinach in a large bowl and add ¹/₃ cup/75 ml of the vinaigrette, tossing to coat the greens. Taste and add more dressing, as desired. Divide the spinach among four salad plates. Top each serving with a quarter of the onion, squash, pecans, and a sprinkling of pepper. Serve immediately.