Autumn Squash Salad, Arugula, Sherry Vinaigrette - WCAX.COM Local Vermont News, Weather and Sports-

Autumn Squash Salad, Arugula, Sherry Vinaigrette

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BURLINGTON, Vt. -

Autumn Squash Salad, Arugula, Sherry Vinaigrette
Chef Cody Vasek
Green Mountain Inn

Roast Squash:

  • 1 butternut squash
  • Olive oil
  • S&P
  • 1 fresh rosemary sprigs

Peel squash then cut in half lengthwise and remove seeds.  Cut into 1" slices then put in a roasting pan. . Rub with olive oil. 1 tsp. salt, 1 tsp. pepper, rosemary sprig. Scatter over the squash. Roast for ½ hours at 375°F until soft and golden.

Sherry Vinaigrette:

  • 1 cup olive oil
  • ½ cup Dijon
  • ¼ honey
  • 2 clove garlic- rough chop
  • 1 medium size shallot- rough chop

Place all ingredients in blender, except the olive oil, slowly add the olive oil to emulsify- blend.  Salt and pepper to taste.

To Serve:

  • 2 tablespoon toasted pumpkin seeds
  • 4 c. arugula
  • roasted squash
  • sherry vinaigrette
  • 1 Small block parmesan
  • salt and pepper

Warm squash and tear it into large pieces and put onto plate. Sprinkle the seeds add arugula  with sherry vinaigrette. Season with a pinch of salt and pepper. Use a vegetable peeler to garnish plate with parmesan.

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