Butternut Squash Salad with Apple, Pecans, and Parmesan Dressing
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 4 to 6
Ingredients
- 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 4½ tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon ground allspice
- large pinch cayenne pepper
- 2 tablespoons fresh lemon juice
- 1 small shallot, finely chopped
- 5 ounces baby arugula
- 1 small Granny Smith apple, cored and thinly sliced (about 1 cup)
- ⅓ cup toasted chopped pecans
- ½ cup finely grated Parmesan cheese
Directions
Preheat the oven to 400 °F.
In a large bowl, toss together the squash, 1. tablespoons of the oil, . teaspoon of the salt, the allspice, and cayenne. Spread the squash on a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden, about 35 minutes. Cool.
In a small bowl, whisk together the lemon juice, shallot, the remaining . teaspoon salt, and the remaining 3 tablespoons oil.
In a large bowl, toss together the arugula, cooled squash, apple, pecans, and dressing. Add the Parmesan and toss once more before serving.