Sweet, spicy, tart, crunchy—this colorful salad can be served on its own for lunch, or pair with roast chicken or fish for a bigger meal. Slideshow:  Fall Produce Recipes 

Kate Winslow
December 2014

Gallery

© Guy Ambrosino

Recipe Summary

active:
10 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a large bowl, toss the squash with 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and golden, tossing once halfway through.

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  • While the squash roasts, whisk together the garlic, vinegar and mustard in a small bowl. Slowly add the remaining 4 tablespoons olive oil, whisking the whole time. Season to taste with salt and pepper.

  • When the squash is out of the oven, toss the arugula with the dressing in a large salad bowl. Add the roasted squash, walnuts and dried cherries and gently toss together. Serve immediately.

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