Warm Squash and Stilton Salad
Yes, it's a salad. I realize how unappealing salad is to those of you who want to eat cake all day long. Read: me. But I actually really love this salad and it's the perfect introduction to the autumnal season that is approaching. It's still early enough in the season that a salad feels appropriate, but the warmed squash and autumnal flavors makes for a perfect season transitioning dish. There's definitely a chill in the air now, football is on every weekend, and I've been wearing hoodies and socks every day since August (we did have the worst August of all time, but I digress). My point is, don't scoff at this salad. It's yumminess is really quite astonishing.
So I've been trying to eat things that do not make my ass grow to the size of a house, and yes, I realize this salad does have blue cheese which is not exactly low fat but as a trade off I've really cut back on the carbs. Basically what I'm saying is, life is not worth living if I cut out carbs and cheese. Throw me a bone here people. But in all seriousness, I would say the amount of cheese in this salad when shared with another 2-3 people is really minimal so don't sweat the small stuff. And since there's not a breadcrumb in sight, I choose to allow myself this salad guilt-free.
Inspiration for this salad comes from a few different places - I based it on one of my favorite autumn side dishes of simple roasted squash with blue cheese and pecans and combined it with my salad favorites arugula (rocket) and dried cranberries (Hi Mandi!). The French inspired shallot dijon vinaigrette is a cinch to throw together and reminds me of a dressing we had on a salad of haricot verts on our honeymoon which incidentally was exactly one year ago today. (Love you hubs!). All in all, the only effort here is waiting for the squash to roast which at 40 minutes when you're hungry can seem like an eternity, so get it started before you are ravenous*.
*Learn from my dieting mistakes.
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For the salad:
- 2 cups / approx 100g arugula / rocket
- 1 medium-sized butternut squash
- 1/2 cup / approx 100g stilton, crumbled. I used Cropwell Bishop and I highly recommend it.
- 1/4 cup / 40g dried cranberries
- 1/2 cup / approx 60g ecan halves
For the dressing:
- 1 small shallot
- 3 teaspoons cider vinegar
- 1/3 cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon cracked black pepper
- salt to taste
To make the salad: Preheat the oven to 400f / 200c.
Cut the butternut squash into 1 inch chunks and put onto a baking sheet. Drizzle with olive oil and give them a toss around to coat evenly. Season with salt and pepper. Bake for approximately 40 minutes until well browned - the crunchy bits are a great textural contrast in the salad, so for me, the browner the squash the better. Not burned of course, but very dark brown.
When the squash has about 15 minutes left in the oven start getting the other stuff prepared...toast the pecans in a small frying pan over medium heat. Crumble the blue cheese. And get the dressing started.
To make the dressing, mince the shallot as teeny tiny as possible while still keeping all of your fingertips. Put the shallot into a small bowl and add the vinegar, mustard, and lemon juice and let the shallots marinate in the acids for at least 10 minutes to take the edge off. When you're ready to complete the dressing, drizzle the olive oil into the bowl very slowly as you whisk to emulsify. Add the honey and whisk again. Season with salt and pepper.
When the squash has about 5 minutes left in the oven toss the dried cranberries onto the baking tray for the final few minutes of cooking. Meanwhile put the arugula (rocket) into a big bowl or plate and sprinkle on the blue cheese and pecans. When the squash is ready carefully transfer the hot squash and the cranberries to the salad, and pour on the dressing. Depending on the size of my squash, I occasionally have a little bit left over - but that doesn't bother me I just stick it in the fridge and warm it up for tomorrow's salad. Same goes for the dressing - any leftovers can be kept in the fridge for up to a week.
Serves 2 as a main dish, or 4 as a side.
@noteaafter12
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Girrrrrrrl! You know I love me some rocket!
I got you covered with this one! :)
Ok. This is such fall loveliness! I wish I was having this salad right now. Making it as soon as I can have exotic cheeses again (6 weeks to due date!)
Thanks Emily! Oh my, I’m not sure how i’ll cope withoout exotic cheeses if we ever have babies! Good luck with the last 6 weeks, it will be a proper fall by then so the salad might be more perfect! :)