Butternut Squash

Prepared by: Chef Garbo

This colorful fall harvest salad with shaved squash, cranberries and toasted pepitas with sweet and sour vinaigrette is a family favorite among Chef Garbo’s clients.

Shaved Butternut Squash Salad

Chef Garbo

My autumn-colored tossed salad is simple yet is quite stunning and full of flavor. It is made with shaved butternut squash, peppery arugula & a grainy mustard vinaigrette.

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Prep Time 15 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Equipment

• Knife and cutting board
• Peeler (to peel and shave the squash and carrots)
• Salad bowl
• Jar with lid (to shake the dressing)

Ingredients

  

Dressing

• 2 tablespoons white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon whole-grain mustard
• 2 scallions (minced; I use only the white part)
• 1 teaspoon ground pepper
• 1 teaspoon salt

Vegetables

• 1 cup shaved butternut squash (skin removed; then shave with a peeler)
• 1 cup shaved carrots (skin removed is optional; then shave with a peeler)
• 6 cups fresh arugula (5oz bag)

Garnish

• ½ cup dried cranberries
• ¼ cup toasted pepitas (or sunflower seeds)

Instructions

 

Make the dressing

• Combine the first six ingredients in a small jar with a lid and shake vigorously to combine. Pour into a salad bowl.

Marinate

• Marinate the butternut squash & carrot shavings in the dressing, 15 to 30 minutes. Stir ocassionally.

Toss

• Just before serving, add the arugula and toss to combine.

Garnish

• Top with dried cranberries and toasted pepitas.

Keyword Arugula, Butternut squash, Carrot, Fall, Fall harvest salad, Harvest, Holiday, Mustard