A hearty and flavorful salad featuring roasted butternut squash, fresh arugula, and toasted curry croutons. The combination of sweet, savory, and spicy flavors makes it a perfect winter salad.
Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. Salt and black pepper to taste. 4 cups fresh arugula. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup pumpkin seeds. 4 slices of bread, cubed. 2 tablespoons melted butter. 1 teaspoon curry powder. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1/4 cup extra virgin olive oil. Salt and pepper to taste.
Instructions: Preheat the oven to 400F 200C. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and black pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. While the squash is roasting, prepare the curry croutons. In a bowl, mix melted butter, curry powder, garlic powder, paprika, and cayenne pepper. Toss the cubed bread in the curry mixture until well-coated. Spread the croutons on a baking sheet and toast in the oven for 10-12 minutes, or until they are golden and crispy. In a small bowl, whisk together balsamic vinegar, honey, and extra virgin olive oil. Season the dressing with salt and pepper to taste. Once the squash and croutons are ready, assemble the salad. In a large bowl, combine the arugula, cherry tomatoes, red onion, roasted butternut squash, and pumpkin seeds. Drizzle the balsamic dressing over the salad and toss gently to coat all the ingredients. Top the salad with the toasted curry croutons just before serving. Serve the Roasted Winter Squash and Arugula Salad with Toasted Curry Croutons as a delicious and nutritious winter dish.
Prep Time: 20 minutes
Cook Time: 40 minutes
David Hegarty
