Rarely, in our house at least, is salad the highlight of the meal. This salad, from Barefoot Contessa Back to Basics, stole the show at dinner tonight.The salad provides a combination of flavors, textures and temperatures that meld together well. Roasted butternut squash and a warm vinaigrette wilt the arugula and melt the parmesan cheese just the right amount.
Preparing the salad requires more dishes than Mr. S would like to wash: a skillet for toasting the walnuts, a saucepan for warming the vinaigrette, a sheet pan for the squash. But the result is worth the effort.
Note: Kitchen novices might want to learn more about cutting a butternut squash before tackling this recipe. I hacked mine apart. You might opt for a more graceful approach.
Can't wait to see the full cookbook on October 28. In the meantime, I'll be stockpiling butter.
3 comments:
This was AMAZING - it was the best salad I've ever had! - thanks for the recipe! Cheers, Lecia
Thanks for encouraging me to take a picture!
OK girls I will have to add this recipe to my file! Actually it sounds like a great recipe to have a couple of girlfriends over for lunch. Thanks!
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