Butternut Squash Salad Recipe with Hazelnut and Shiitake Mushrooms

Taste a bit of fall, any season, with this meaty butternut squash salad recipe.



From "Salad Samurai"
September 2014

Total Hands-On Time: 50 minutes

Yield: 3 to 4 servings

Chef and author Terry Hope Romero knows her veggies and she’s back to rescue salads from their bad reputation. Salad Samurai (Da Capo Press, 2014) is a guide to real salad bushido that will eliminate the “side” status with more than 100 vibrant recipes. The following excerpt is for an autumnal Butternut Squash Salad Recipe with Hazelnut and Shiitake Mushrooms.

Purchase this book from the Mother Earth Living store: Salad Samurai.

THIS is the ultimate autumn salad: “meaty” roasted mushrooms, meltingly tender butternut squash, toasted hazelnuts, juicy pears, and a malty maple vinaigrette (with a touch of smoked salt, if you prefer) kissed with sweet-hot Aleppo pepper! No matter what time of year, here is the salad that will leave you dreaming of crisp fall days and chilly nights.

Butternut Squash Salad Recipe with Hazelnut and Shiitake Mushrooms

Ingredients:

Squash Salad
• 1 pound butternut squash (about half a small squash)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon smoked salt or regular salt
• 10 ounces shiitake mushrooms
• 2 tablespoons tamari
• 3 cups arugula or Relaxed Shredded Kale
• 3 scallions, green part only, thinly sliced
• 1 crisp Bosc pear, cored and diced
• 1/2 cup roasted hazelnuts, roughly chopped

Dressing
• 2 tablespoons malt vinegar (use balsamic for a gluten-free dressing)
• 4 teaspoons toasted hazelnut oil or olive oil
• 4 teaspoons pure maple syrup
• 1 teaspoon Aleppo pepper or 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked salt or regular salt
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Use a Y-shaped peeler and peel the squash, discard the seeds, and dice into 1-inch cubes. Transfer the squash to the baking sheet, drizzle with 1 tablespoon of oil, sprinkle with the salt, and toss to coat the cubes. Spread in a single layer and roast for 20 minutes, stirring occasionally.

2. Meanwhile, clean and trim away any woody stems from the mushrooms. Toss with the remaining 1 tablespoon of oil and the tamari.

3. Once the squash has roasted for 20 minutes, remove the pan from the oven and nudge some of the squash over, clearing about a third of the space on the baking sheet. Spread the mushrooms in a single layer and return the pan to the oven. Stir both the squash and the mushrooms occasionally (but keep separate) and roast for another 10 to 15 minutes, until the squash is very tender and the mushrooms are deeply browned.

4. Set aside the mushrooms and squash to cool slightly. Meanwhile, whisk the dressing ingredients together. Transfer the mushrooms and squash to a mixing bowl, then add the greens, scallions, pear, and hazelnuts. Combine the dressing with the salad and serve right away!

More from Salad Samurai

Tempeh Taco Salad Recipe
Pesto Potato Salad Recipe with Cauliflower
Asparagus Pad Thai Salad Recipe


From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Purchase this book in our store: Salad Samurai.