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Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola
Course
Sides
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Author
Pam - For the Love of Cooking / Original by Food & Wine - Best of the Best
Ingredients
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
Instructions
Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat with cooking spray.
Combine the vegetable oil, olive oil, and balsamic vinegar together.
Season with sea salt and freshly cracked pepper, to taste. Whisk until well combined. Set aside to allow flavors to mingle.
Place the diced butternut squash on the baking sheet.
Drizzle the squash with some 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.
When the butternut squash is nearly done cooking, heat 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.
Combine the arugula together with the baby spinach.
Whisk the vinaigrette together until well combined; drizzle on top of the arugula/spinach mixture, to taste. Toss to coat evenly.
Top the salad with roasted butternut squash, sauteed mushrooms & shallots, and crumbles of the Gorgonzola cheese.
Season with freshly cracked pepper, to taste. Serve immediately. Enjoy!