Roasted Butternut Salad with Candied Pecans & Cherries
The perfect Thanksgiving salad with roasted butternut, caramelize some onions, candied pecans, and sour cherries with an orange dressing and the salty feta.
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Serving bowl
- Tongs
- Mason jar
- Stove
Ingredients
- 1 butternut seeds removed and skin on – cut into 1/3 inch thick wedges
- 1 red onion cut into semi-circles
- Olive oil
- 2 TBS brown sugar
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1 tsp sage
- ½ tsp allspice
- ½ tsp ginger
- 2 bags arugula
- 1 cup candied pecans
- ½ cup dried cherries
- 1 cup Crumbled Feta Cheese (optional)
- Sesame seeds to garnish
- Chives to garnish
- 2 TBS of orange zest
- 2 TBS honey
- 1/2 cup good quality olive oil
- 1/3 cup champagne or apple cider vinegar
- 1 TBS Dijon mustard
- 1 tsp minced garlic
- Lots of coarse salt & black pepper
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