Mediterranean Butternut Salad with Oregon Organic Hazelnuts
Contributed by: Mary Papoulias-Platis
Owner, Ethos Culinary, Carlsbad, California
EthosCulinary.com
Blog: www.californiagreekgirl.com
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INGREDIENTS
- 2 lbs, 4ounces/1.02 kg butternut squash, peeled and cut into medium dice
- 2 ounces/ 60mL, extra virgin olive oil
- 1/2 ounce/14g salt, plus as needed
- 2 teaspoons/4g ground pepper, plus as needed
- 8 ounces/227g dried cranberries
- 14 ounces/397g sourdough bread
- 4 ounces/113g hazelnuts, toasted and roughly chopped
- 3 tablespoons/9g sage leaves, chiffonade
For The Roasted Shallot Vinaigrette (makes 32 fl oz/960mL)
- 8 shallots, peeled, finely chopped
- 4 garlic heads, peeled, finely chopped
- 18 ounces/540mL extra virgin olive oil
- 3 ounces/90mL balsamic vinegar
- 2 teaspoons/2g chopped rosemary
- 2 teaspoons/2g chopped thyme
- 2 teaspoons/30mL honey
- 2 teaspoons/6.50g salt
- 1 teaspoon/2g cracked black pepper
METHOD / INSTRUCTIONS
- For the vinaigrette, lace the vinegar, herbs, honey, shallots, and garlic in a blender and blend on high until smooth. With the blender on low, slowly drizzle in the olive oil, and season with salt and pepper. Refrigerate until needed.
- Lightly coat the diced squash with olive oil and season with salt and pepper. Spread the squash on a parchment lined sheet pan and bake in a 350F/ 177c degree oven until it is tender and holds its shape, about 30 minutes. Allow to cool to room temperature.
- In a bowl, soak the cranberries in hot water for 5-10 minutes. Drain and set aside.
- Add the bread pieces to a sheet pan, and toss lightly with olive oil, salt and pepper. Bake in a 375F/190c degree oven until crispy, but still tender.
- Once everything cools, in a large bowl combine gently the squash, bread, cranberries, hazelnuts, sage, and vinaigrette. Add the dressing slowly, as the bread will determine how much the salad will need.
- Taste and adjust the seasoning as needed with salt and pepper.
