 成分 For the salad: 烹饪指示 1 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. 2 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. 3 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. 4 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. |
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