A variation of this recipe appeared in Gourmet magazine in January of 2003. It caught my eye and I have been making it ever since. We usually serve the salad as a main course lunch, but divided into 4 or 6 servings it works well for a salade composé (already platted) for a company dinner.
- 1 medium butternut squash
- salt & pepper to taste
- 1 tablespoons olive oil
- ½ cup whole almonds
- 8 oz spinach leaves
- 2 tablespoons blond raisins
For the dressing:
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoons honey
- ½ teaspoon salt
- ½ teaspoon mixed peppercorns, crushed
Preheat oven to 450 degrees
- Peel the squash discarding the seeds and cut into ½ inch cubes.
- Line a baking pan with heavy duty foil.
- Sprinkle the squash cubes with salt and pepper to taste and toss in the 1 tablespoon of olive oil.
- Arrange in a single layer on baking sheet.
- Roast for 30 minutes, until brown around the edges. Allow to cool to room temperature.
- While the squash is roasting, toast the almonds in a heavy skillet over low heat until golden. Chop coarsely.
- Wash and spin the spinach leaves.
- Mix all ingredients for the dressing and set aside.
- Toss the spinach with the dressing and distribute to plates.
- Arrange of the squash cubes, almonds, and raisins on top of the spinach and serve.