madcity girl

My friends Jill and Ryan are hosting this month’s Iron Chef dinner, which is set for tomorrow night. The “secret ingredient” is the very seasonably-appropriate squash. For the last several weeks, I’ve been researching and testing recipes, trying to find that perfect entry. I finally narrowed the field down to two recipes and have decided to make both for the party. Last night, I did a test run for one of the two recipes—Roasted Butternut Squash Salad with Maple Apple Cider Vinaigrette. The recipe is from Sue Erickson, the executive chef at  Minneapolis-based gourmet grocery chain Lunds and Byerly’s. The salad required quite a bit of prep work, but the results were pretty phenomenal. This is the quintessential fall salad. Great composition and balance of texture and flavor. I think I’ve got a winner on my hands with this one!

Roasted Butternut Squash Salad with Maple Cider Vinaigrette

1/4 cup +2 tbsp. maple syrup, divided
1 1/2 tsp. Lunds and Byerly’s Apple Pie Spice, divided
1/4 cup apple cider vinegar
1/2 cup grapeseed oil
salt and pepper to taste
1/2 cup dried cranberries
3 cups one inch cubes butternut squash
2 tablespoons olive oil
2 (5 oz.) packages mache blend or mixed baby lettuces
6 slices bacon, cooked, drained, crumbled
1/3 cup thinly sliced red onion
1/3 cup roasted, salted pepitas

In mixing bowl whisk together 2 tablespoons maple syrup, 1 teaspoon pie spice and cider vinegar. Slowly whisk in grapeseed oil and season with salt and pepper. (Can be made two days in advance, covered and refrigerated.)

In small dish microwave ¼ cup maple syrup on high for 30 seconds; stir in cranberries, cover with plastic wrap; allow to sit for at least 30 minutes or overnight.

Preheat oven to 475F. In large mixing bowl combine olive oil and remaining ½ teaspoon pie spice. Add butternut squash cubes; toss to coat. Line a heavy duty rimmed baking sheet with parchment paper. Arrange squash in single layer; season with salt and pepper. Roast 15 minutes; turn squash over; roast until tender (5-7 minutes longer). Cool to room temperature (can be made day ahead, covered and refrigerated. Bring to room temperature before assembling salad.).

In large mixing bowl toss greens with three-fourths of vinaigrette. Divide onto 6 serving plates. Arrange squash, bacon, red onion and pepitas over greens.

Drizzle with remaining vinaigrette.