Butternut Squash Salad with Blueberry Balsamic Vinaigrette
1 cup dried blueberries
1 cup balsamic vinegar
1 cup plus 1 Tablespoon olive oil, divided
¾ teaspoon salt, divided
½ large butternut squash
1 large red onion
1 large head green leaf lettuce, washed and torn into pieces
1 cup fresh blueberries
½ cup roasted pumpkin seeds (pepitas)
freshly ground pepper to taste
First, make the blueberry balsamic vinaigrette. (This step can be done several days ahead.) Put the dried blueberries and balsamic vinegar into a small saucepan. Bring the mixture to a boil, turn down the heat, and simmer about 30 minutes, until the vinegar is reduced by about a third and the blueberries are plump and rehydrated. Let the mixture cool a bit, then put it in a blender with 1 cup of olive oil and ½ teaspoon salt. Blend until very smooth. If working ahead, store in the refrigerator until you begin the rest of the steps below.
Preheat the oven to 400 degrees.
Peel the butternut squash with a vegetable peeler and cut the flesh into 1-inch chunks. Peel the onion and cut it into wedges. Put the vegetables on a baking sheet and drizzle with the remaining 1 Tablespoon olive oil and ¼ teaspoon salt. Roast in the oven until brown around the edges and very tender, 30-45 minutes. Remove from the oven and let cool to just warm.
Make a bed of lettuce in a serving bowl or on a large serving platter. Mound the squash and onions in the middle. Sprinkle the blueberries and pumpkin seeds on top. Drizzle the entire salad generously with the blueberry balsamic vinaigrette in a zig-zag pattern. Serve immediately.
Pairs Well With
Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council
This is an amazingly delicious salad!