Butternut, Arugula and Pine Nut Salad
"A Nigella Lawson recipe."
photo by little_wing
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 butternut squash, approximately 2 1/4 pounds
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 2 tablespoons cold-pressed canola oil or 2 tablespoons olive oil, plus 2 tablespoons for dressing
- 1⁄3 cup golden raisin
- 1⁄4 cup water, freshly boiled
- 1 teaspoon sherry vinegar
- 4 ounces about 3 cups arugula and other salad leaves
- 1⁄3 cup pine nuts, toasted
directions
- Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
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Reviews
-
Perfectly delicious. The flavors were clean and simple. I used regular raisins because I couldn't bring myself to pay $5 for golden raisins when I already had raisins at home. I loved that the squash didn't need to be peeled because who enojoys doing that!? Thanks so much for posting. A definite keeper!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
