Roasted Squash Arugula Salad With Crispy Shallot And Balsamic Reduction

Step 1

Preheat oven to 425 F (218 C). To prepare squash, use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.

Step 2

Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt, and pepper and toss to coat. Spread in an even layer.Roast squash for ~15-20 minutes or until tender and golden brown.

Step 3

In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.

Step 4

At this time, prepare the nut cheese (link to recipe above), or if using store-bought, skip this step.

Step 5

If toasting pepitas, add to a dry skillet over medium heat and cook, stirring occasionally, until lightly browned - about 3-5 minutes (being careful not to burn).

Step 6

Next, add sliced shallots to a small bowl with brown rice flour, salt, and pepper and toss to coat. Heat a medium (preferably cast-iron) skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until lightly golden brown and crispy - ~5 minutes.

Step 7

To serve, arrange arugula on a platter or serving bowl and top with roasted squash, crispy shallots, dollops of macadamia nut cheese, pepitas, and cranberries or currants. Drizzle with dressing.

Step 8

Best when fresh, but leftovers can be stored covered in the refrigerator up to 2-3 days (preferably without dressing and squash separate from greens).