This is a wonderful autumn salad that’s a snap to put together. If you roast the squash a day ahead you can assemble the salad in 10 minutes. It's perfect as an easy lunch or as a side dish for fall entertaining or Thanksgiving dinner.
1 lb. butternut squash, peeled, seeded and cut in 1/2" slices (about 12 oz. after seeding and peeling)
2 tsp extra-virgin olive oil
3 tbsp liquid honey, warm, divided
1/2 cup chopped walnuts
2 tbsp freshly squeezed lemon juice
2 tbsp walnut oil*
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6-8 oz. mâche or baby mixed greens (about 6 cups lightly packed)
1/2 cup crumbled feta (about 3 oz.)
* Walnut oil is more expensive than vegetable oils and olive oils because of the difficulty of extracting oil from the nut. It also has a shorter shelf life and should be stored in the refrigerator once opened. It is not suitable for cooking at high temperatures, and is usually used to add flavor to cooked foods and salad dressings.
Step 1: Preheat the oven to 400°F.
Step 2: Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes, or until the squash is cooked through.
Step 3: While the squash is baking, place the walnuts in a small ovenproof dish and bake for about 5 minutes, or until lightly toasted.
Step 4: Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
Step 5: Toss the mâche with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with walnuts and feta and a touch more salt and pepper. Serve while the squash is still warm.
Reprinted with permission from Linda Haynes and Devin Connell's Two Dishes (2009 McClelland & Stewart).
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