Roasted Squash and Arugula Salad
From: The Kitchn • Print this Recipe
- ½ cup pecans
- Neutral oil such as olive oil
- 1-2 pound butternut squash
- ½ pound chicken breast
- ½ cup slivered shallots
- 3 tablespoons sherry vinegar
- 7-ounce bag arugula
- several sprigs fresh thyme
- 8-ounce package goat’s cheese
- Preheat oven to 375°F.
- Toss the pecans with a little canola oil and sea salt, and roast until fragrant, about 7 to 10 minutes.
- Meanwhile, peel and seed the squash and cut into ½-inch cubes.
- Toss with a little canola oil on two baking sheets (do not crowd) and sprinkle with more of the sea salt.
- When the pecans are done, remove from the oven, raise the temperature to 425°F and roast the squash until it’s soft and the edges are deep brown.
- While the squash roasts, cut the chicken into 1-inch cubes and fry it up in a large skillet.
- Keep the pan hot and add 6 tablespoons oil to the pan. Add the shallots and saute over medium heat until they soften.
- Turn off the heat and add the vinegar. Swirl to combine. Add a few turns of the pepper mill’s worth of fresh black pepper.
The salad can be served now, with the ingredients still warm, or at room temperature.
- In a large bowl, toss the dressing with the squash and chicken.
- Add several large handfuls of the arugula.
- Strip about three or four sprigs of thyme leaves into the bowl and add the pecans (which should be broken into pieces if they’re not already.) Toss gently.
- Dot with the goat cheese (you may not need all of it) and serve.