Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola

I recently checked out a cookbook from the library called Food & Wine Best of the Best, and it’s filled with many wonderful recipes. One of the first recipes to catch my eye was this beautiful warm salad of sautéed mushrooms and roasted butternut squash with arugula and gorgonzola. The flavor combination is amazing, and the colors make the salad beautiful too. We all thought this salad was delicious, although my husband and daughter opted to enjoy theirs without the Gorgonzola, but my son and I didn’t mind having the extra. This delicious salad paired nicely with cheese ravioli with tomato cream sauce and some crusty bread.

Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola

Vinaigrette:

• 2 tbsp vegetable oil
• 1 tbsp olive oil
• 2-3 tbsp balsamic vinegar, to taste
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1 cup of butternut squash, peeled, seeded, and diced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup of button mushrooms, quartered
• 1 very small shallot, sliced thinly
• 1 clove of garlic, minced
• 3 cups of arugula
• 2 cups of baby spinach
• Gorgonzola crumbles

How to Make a Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola:

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat with cooking spray.

Prepare the vinaigrette by combining the vegetable oil, olive oil, and balsamic vinegar, and season with sea salt and freshly cracked pepper to taste; whisk until well combined. Set aside to let flavors mingle.

Roast the butternut squash by laying it on the baking sheet. Drizzle the squash with olive oil, then season with sea salt and freshly cracked pepper to taste. Toss to coat evenly.

Place in the oven and roast, flipping halfway through cooking with a spatula, for 30-35 minutes, or until fork-tender and golden brown. Remove from the oven and set aside.

Cook the mushrooms when the butternut squash is nearly done cooking by heating the butter in a large skillet over medium heat.

Add the mushrooms and toss to coat with the butter, then leave alone for 3 minutes, or until golden brown; flip. Add the shallot and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the stove. Set aside.

Prepare the salad by combining the arugula with the baby spinach.

Whisk the vinaigrette until well combined; drizzle over the arugula/spinach mixture to taste. Toss to coat evenly.

Top the salad with roasted butternut squash, sautéed mushrooms and shallots, and crumbles of the Gorgonzola cheese. Season with freshly cracked pepper, to taste. Enjoy!