The butternut squash risotto was such a success last week that everyone was asking for more. I've learned that it's not a great idea to repeat the same dishes too often, even when requested, because eventually everyone gets tired of them. As opposed to making another main course, I decided to prepare a fresh salad that really shows off the versatility of butternut squash.
Instead of roasting the butternut squash with cumin and saffron as I did for the risotto, I glazed it with maple and flavored it with fresh sage. Sage is one of the most prolific herbs in our garden; it literally grows like weeds. This was a great opportunity to put it to good use, and I did so on multiple occasions in this dish.
I wanted to give this salad a real Fall feel, so I made a pomegranate vinaigrette and paired it with sage-infused oil. Continuing with the theme, I topped the salad with dried cranberries and sage-flavored croutons. The crunch of the croutons provides an excellent textural foil to the soft roasted butternut squash and the crispness of the greens.
Thanksgiving is not too far off, and if you're looking for a new addition to your table, this salad is a healthy and delicious option. Enjoy! Full Recipe...